Yellow Lentil Soup with Carrots and Cilantro

Rinse lentils in a colander. Peel onion and garlic, chop finely. Rinse chile pepper, remove seeds and ribs, cut into thin rings. Peel ginger and grate finely. Peel carrots and cut into thin slices. Heat oil in a saucepan and saute onion, garlic, chile pepper and ginger until soft. Dust with cumin powder and saute briefly, deglaze pan with broth and coconut milk. Bring to a boil and reduce heat, simmer for about 5 minutes. Add lentils and carrots and simmer for about 10 minutes. If necessary, add more broth. Puree soup with an immersion blender and season with salt, pepper and lemon juice. Pour into bowls and garnish with cilantro. Serve.