Curried Carrot Red Lentil Soup by Kitchen Treaty

– 2 teaspoons olive oil
– 1/2 medium onion (about 1 cup), diced
– 1 tablespoon grated peeled fresh ginger (about 1 pinky-size piece ginger)
– 1 tablespoon curry powder
– 2 cups baby carrots or about 4 medium carrots, peeled and diced large
– 4 cups low-sodium vegetable broth
– 3/4 cup dried split red lentils, rinsed well
– 1 teaspoon kosher salt + more to taste
– 1/4 teaspoon freshly ground black pepper + more to taste
– Fresh cilantro
– Coconut milk
– Smoked paprika
– Cayenne pepper