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In a large stockpot, heat the coconut oil until shimmering. Add the onion and sauté on a medium-low heat until translucent. Add the garlic and ginger. Cook for 1-2 minutes more.
Add the spices & cook until fragrant. Add the sweet potato and carrots and stir to coat.
Add the vegetable stock and simmer for 15-20 minutes, until the vegetables are soft and able to be pierced with a fork.
Using an immersion blender, blend the soup until it’s a thick, smooth puree. Add the coconut milk and the lime juice. Cook until warmed through.
Garnish with lime zest, fresh cilantro and salt and pepper. Coconut yogurt is another garnish option.