In a large soup pot over medium heat saute onion, carrot, and garlic in coconut oil for 5 minutes or until onions are slightly translucent.
Add remaining ingredients to pot. Stir well to combine. Bring to a low boil, reduce heat to a simmer and cook for 25 minutes or until the red lentils are tender.
Transfer soup to a blender and puree until smooth.
Serve hot with freshly chopped parsley and black pepper