In a Dutch oven or other large pot, heat the olive oil over low heat.  Add the onion and garlic, and sauté on low for 7 or 8 minutes until the onions begin to soften.

Add the carrots, sweet potatoes, red lentils, vegetable stock, smoked paprika, and chili powder and bring to a boil.  Reduce heat to low and simmer the soup for 30 minutes until the red lentils are cooked through and the carrots soften. Add the coconut milk, reserving a tablespoon for garnish if desired.

With an immersion blender, blend the soup until it is completely smooth.  If you don't have an immersion blender, then puree small batches in a normal blender.

Garnish with the coconut milk, cilantro, or chili flakes/black pepper.