Prepare the Soup:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, until softened.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the chopped carrots, red lentils, cumin, coriander, turmeric, cinnamon, salt, and pepper. Cook for 2-3 minutes to toast the spices slightly.
• Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and the carrots are soft.

Blend the Soup:

• Once the carrots and lentils are cooked through, use an immersion blender to blend the soup until smooth, or transfer it in batches to a regular blender. If you prefer a chunkier texture, you can blend half of the soup and leave the rest as is.
• Taste and adjust the seasoning with additional salt, pepper, or lemon juice for brightness.

Make the Feta Crumble:

• In a small bowl, combine the crumbled feta cheese, olive oil, and a pinch of smoked paprika (if using). Mix well until the feta becomes a little softer and more spreadable, making it easier to sprinkle on top of the soup.

Serve:

• Ladle the soup into bowls and top each with a generous sprinkle of feta crumble. Garnish with freshly chopped parsley for added color and flavor.