1. Place the olive oil in a large pot over medium heat.
2. Add the onions and cook for 5 minutes, stirring occasionally.
3. Add the carrots and cook for 10 minutes or until carrots are tender.
4. Add the sea salt, curry, cumin, and cayenne pepper. Stir well.
5. Cook for 2 minutes and add the lentils.
6. Add the vegetable stock and bring to a boil.
7. Reduce the soup to a simmer and cook for 25-30 minutes or until the lentils are tender, stirring occasionally.
8. Add the coconut milk and blend well. Return the soup to a boil.
9. Remove from heat and purée with an immersion blender or a stand blender in batches.
10. Return to the pot if using a stand blender.
11. Add the fresh lime juice and adjust seasoning to taste.
12. Garnish with your favorite plain yogurt and pepitas.