Add 1 tbsp olive oil to a large soup pot or Dutch oven with a lid. Heat over medium heat, then add the onions and carrots and cook for 3 to 5 minutes or until they begin to soften.

Add the ginger and garlic and cook for a couple minutes.

If your pot is looking dry, add another tablespoon of olive oil, then add the salt, cumin, and curry powder. Toss the spices with the carrots and onions until everything is coated.

Rinse the lentils in a fine mesh sieve and check for rocks (sometimes, you’ll find little pebbles mixed with the lentils).

Add the lentils to the pot, then add the crushed tomatoes and the vegetable broth.

Shake up the can of coconut milk to make sure it’s emulsified, then add it to the pot. If it's not fully mixed, that's okay. It'll smooth out when it heats up.

Add most of the cilantro, reserving some for garnishing the soup later.

Bring the soup to a boil, then cover the pot with the lid. Reduce the heat to a simmer (around low heat) and cook, covered, for 15 minutes.

Ladle the soup into bowls and top with avocados, the reserved cilantro, and coconut cream or coconut yogurt mixed with a little water to thin it out (or you can use dairy yogurt for a non-vegan option).