Chopped nutsseeds and cilantro, to garnish (optional)
Preheat oven to 350ºF.
Line a baking sheet with parchment paper. Toss the carrots, potato and onion with with olive oil and spices. Roast for 30-40 minutes, or until softened and just beginning to brown, stirring halfway through cooking time.
Transfer the roasted vegetables into the blender; add the lentils, broth, and coconut milk and blend until smooth and creamy, adding more liquid if needed for a thinner consistency.
Divide into 2 bowls and serve topped with nuts, seeds, and chopped cilantro, if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, microwave in 30 second intervals until warm.