Combine carrots, sweet potato, onion, garlic, and stock to a boil. Simmer for 20 minutes. Puree in batches if desired. In separate pan, bring lentils and water to a boil. Add turmeric and jalapenos and simmer for 15 minutes. Combine the two pots. Season with salt and red pepper. Simmer for 1 minute. Add basil and keep warm. Heat oil in small frying pan, add mustard seeds. As soon as the seeds start to pop, add Kalonji, saute for 1 minute. Add garilc and saute 1 minute. Add to the soup pot. Stir and serve.
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