Preheat oven to 425 degrees F. Line a baking tray with parchment paper.
In a large mixing bowl, toss carrots with oil and salt. Then, transfer and arrange the carrots to the baking tray. Roast for 25-35 minutes, until fork-tender. Remove from oven and set aside.
Pour 4 cups of water into a pot and bring to a boil. Once at a boil, add bouillon cube and stir until dissolved. Stir in the red split lentils.
Reduce heat to medium and cover the pot with a lid. Cook until lentils are tender - about 12 minutes.
In a blender, add the carrots, lentils, water from lentils, and ginger. Blend until smooth, serve.
Notes
Feel free to use a bouillon cube you like. I typically use Edward & Sons' Not-Chick'n Bouillon Cubes, but I ran out. I used your standard vegetable bouillon cube.