Heat oil in Dutch oven or large deep skillet on medium heat. Add onions and ginger; cook and stir 5 min. or until crisp-tender. Stir in cumin and turmeric; cook and stir 1 min. Add carrots, lentils, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 30 to 45 min. or until vegetables are tender.
Blend soup, in small batches, in blender until smooth. Return to pan. Whisk in Cooking Creme; cook and stir 5 min. or until heated through.
Serving Suggestion: Garnish with fresh mint leaves just before serving.
Note: For a thinner consistency, stir additional chicken broth or water into hot soup before serving.