Heat the olive oil in a large pot over medium heat until it shimmers and begins to gently bubble.
Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes. The onions should be soft and slightly golden.
Stir in the minced garlic and grated fresh turmeric, cooking for another minute until the mixture releases a warm, spicy aroma and the garlic is fragrant.
Add the chopped carrots and cook for 5-7 minutes, stirring occasionally, until they begin to soften and the kitchen fills with a sweet, earthy scent.
Pour in the vegetable broth and add the red lentils. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 25-30 minutes. The lentils will break down and the soup will thicken, developing a creamy texture.
Stir the soup occasionally and season with salt and pepper to taste. For brightness, add a squeeze of lemon juice or vinegar, stirring well to incorporate.
If you prefer a smoother, creamier consistency, use an immersion blender to blend part of the soup directly in the pot until desired smoothness is achieved.
Turn off the heat and stir in chopped fresh herbs like cilantro or parsley for a fresh, vibrant finish.
Serve the soup hot, garnished with extra herbs or a drizzle of olive oil if desired. Enjoy the warm, earthy flavors and comforting texture.