Chilled Curried Carrot Soup with Coconut Milk

I've made the book version of this a few times (though served it hot - can't come to terms with cold soup) and it's a good first course. This time I made a few adjustments - added a handful of red lentils to give a bit more body, used a tin of coconut milk, and instead of the curry powder I used:

1/2 tbs panch phoran, roasted and ground 1/2 tsp turmeric 1 tsp paprika 1 tsp coriander 1/4 tsp chilli flakes

Also juice of 1 lemon.