1. In a large pot, heat the ghee, add onions and garlic and sauté until golden, about 4 minutes
2. Stir in cumin, turmeric, salt, black pepper, and chili powder or cayenne and sauté for about 2 minutes
3. Add broth, 2 cups of water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium low. Simmer until lentils are soft.
Taste and add spices and salt to your liking.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to the pot.
Stir in lemon juice and cilantro. Serve soup dusted lightly with chili powder.
Note: For pitta and vatta easy on the chile powder or cayenne. For kapha, spice it up!