Chop the onion and mince the garlic and add to a large pan with the olive oil.
Saute for about 5 minutes or until very fragrant and the onion is translucent.
Add in all of the spices, salt and chopped carrots.
Saute for an additional 5 minutes.
Add in the red lentils, tomato paste, coconut milk and vegetable broth.
Bring to a boil, reduce the heat to (very) low and let simmer, covered, for about 20 minutes or until the lentils are cooked through and most of the liquid is absorbed.
Transfer to a high speed blender (you will probably need to do this in 2 batches depending on the size of your blender) and process until completely smooth. If you have an immersion blender, you can use that instead!
Taste and adjust seasonings as desired. Feel free to thin it out with extra vegetable broth if desired.
Transfer back to the pot and garnish with chopped parsley, red pepper flakes and a few dollops of coconut yogurt.