In a large saucepan, pour olive oil and heat over medium heat for about 2 minutes. Add diced onions and sauté for approximately 5 minutes until translucent.

Introduce grated garlic and sprinkle in chili flakes, turmeric, cumin, and garam masala. Cook for 1 minute, stirring constantly to release aromas.

Add chopped carrots and red lentils, pour in vegetable stock, and season with salt and black pepper. Stir to combine.

Bring the mixture to a boil. Cover, reduce heat to low, and let simmer gently for 20 to 25 minutes.

After simmering, blend the soup until smooth or to desired consistency. Return to pot to reheat as necessary.

Ladle into bowls and serve hot, preferably with crusty bread or rolls.