Wash and peel the carrots and cut them into chunks.
Rinse the lentils and drain.
In a large pot, heat the olive oil, add the finely chopped onion and cook it until it starts to soften.
Add the carrot chunks and drained lentils to the pot. Stir for a couple of minutes and then add the water, salt, grated ginger, and turmeric.
Bring to the boil and let it simmer for 20 minutes before removing from the heat.
Blend the soup until smooth using a blender.
Sprinkle the soup with thyme, a tablespoon of coconut milk per serving, some sesame seeds, and serve while it’s still hot.