Heat a large saucepan over medium heat and add the cumin and chili flakes. Cook for 1 minute watching that they don’t burn. Remove 1 teaspoon of the spice mixture and set aside.
Add the olive oil, carrots, lentils and stock to the saucepan and bring to a boil. Reduce heat and simmer for 30 minutes or until both the lentils and carrots are soft. Remove the pan from the heat and allow to cool for 10 – 15 minutes.
Working in batches, puree the soup in a blender until smooth. Return the soup to the pan and add the coconut milk, season with salt and pepper to taste. Top with the reserved spices and serve.