Heat the coconut oil in a large pot on medium heat. Add in the carrots, pepper and onion and cook until they just begin to soften, about 5 minutes.
Add in the curry powder, garlic, coconut sugar, salt and ginger and cook for 2 minutes. Then, stir in the vegetable broth, tomatoes and lentils. Bring to a boil. Then cover, reduce the heat to low and simmer, leaving the lid slightly ajar, for 25 minutes, or until the lentils and tender.
Transfer 2 cups of the soup into a blender and blend until smooth. Stir into the soup, along with the coconut milk and cilantro.