Heat oil in large saucepan over medium-high heat. Add onion, garlic, and turmeric and cook, stirring frequently, 3 min., or until crisp-tender. Add lentils and carrots, cooking 2 min. Add broth and water. Bring to a boil and simmer 25 min. or until carrots are tender. Reserve 2 Tbsp. cream cheese. Add remaining to soup; stir 1 min., until blended.