Preheat your oven to 400 degrees. Get out two large baking sheets and line one of them with parchment paper. 

While the oven preheats, remove the green tops of the carrots (if attached). Slice the carrots on the diagonal into ½-inch thick pieces. Add the carrots to the lined baking sheet along with the shallots. Drizzle with 1 ½ to 2 tablespoons oil and season with salt and pepper and the garam masala. Toss with your hands to fully coat the carrots in the oil and seasoning. Nestle the un-peeled garlic cloves among the carrots. Set the tray aside.

Drain and rinse the lentils. Place them on a clean kitchen towel or a few layers of paper towels and gently pat them dry. Add the lentils to the second baking sheet (without parchment paper) then drizzle with 1/2 to 1 tablespoon oil. Season with salt and pepper then toss to coat. Spread out in an even layer. 

Put the carrots on the top rack of the preheated oven and the lentils on the bottom rack. Roast for 15 minutes, then toss the carrots/shallot and the lentils. Continue to roast for 10-15 more minutes until the carrots are tender and just beginning to caramelize and the lentils are golden brown and crispy. You might have to take the lentils out before the carrots so keep an eye out. 

While everything roasts, zest the lemon and add it to the yogurt along with the juice from half of the lemon. Season with a pinch of salt then mix. Set aside. 

Once everything is out of the oven, add the coconut milk, bouillon cube, the juice from the remaining half of the lemon, and water to the blender. Find the garlic cloves then remove and discard the peel. Add the peeled roasted garlic to the blender along with the carrots and shallot. Blend until smooth and creamy. If needed, add more water to thin to your desired consistency. Depending on your blender, the soup might be warm enough to your liking. If not, heat in a pot over medium.

Swirl a generous dollop of the yogurt into each bowl of soup then top with the crispy lentils. Garnish with fresh chives if desired. 

Store leftover soup and yogurt separately in the fridge. Store leftover crispy lentils in an airtight container at room temperature. Enjoy within 4-5 days.