Heat the oil in a large pot over medium heat.

?Once the oil is shimmering, add the onion, celery, garlic, season with salt and pepper, and cook, stirring often, until the onion has softened, 3-5 minutes. Add the tomatoes, curry powder, turmeric, cumin, coriander, chili powder, and ginger, and stir well to combine.

?Add the lentils, coconut milk, and broth and stir to combine well. Season with salt. Cover and bring to a boil.

?Once boiling, reduce heat to medium-low and let cook for 20 minutes or until lentils are tender.

?While the soup simmers, peel and spiralize the carrots using Blade D and trim the noodles. Set the noodles aside.

After the soup has cooked for 20 minutes, place half of the soup in a blender and puree until smooth. Add the puree back into the pot along with the spiralized carrots, stir to combine and let cook for 5 minutes more or until carrot noodles soften.

?Serve.