In a large pan, sauté the onions in oil until translucent.
Add the carrots and lentils and fry for 2-3 minutes.
Add the spices and chili pieces and fry briefly until everything is fragrant.
Deglaze with tomato passata, coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the carrots are soft and the lentils are starting to break down.
Puree the soup with an immersion blender until the desired creaminess is reached. (I prefer the soup to be somewhat chunky, so I leave some small carrot pieces.)
Season with salt and pepper to taste. If you would like to bring out the flavors more, try adding the juice of half a lemon.
Divide the soup between plates and serve sprinkled with your favorite toppings.