Place lentils in a sieve and rinse with cold water. Peel and finely chop carrot and ginger.
Rinse and halve chile lengthwise, remove seeds and ribs, and chop. Peel and finely chop onion.
In a saucepan, sauté the onion, chile, carrot and ginger in oil. Add lentils and broth, and season with salt and pepper. Simmer over medium heat, about 15 minutes.
Season with curry, and divide among preheated cups. Serve garnished with a dollop of whipped cream and chopped cilantro.