Heat the oil in a large saucepan over a medium heat and then fry the onion until soft and translucent. Add the nutmeg and curry powder and fry for a further minute.
Add the stock and carrots, bring to the boil then simmer for 20 minutes or until the carrots are soft and cooked through.
Blend the soup until smooth.
Return to a medium heat and add the lentils and remaining carrots. Simmer for 20 minutes more. You may want to put a lid on as the soup can spit at times.
Add the coconut cream and coriander if using and simmer on low for a further 5 minutes.
Remove from the heat, season to taste and serve with a drizzle of cream and warm bread.