Step 1

In a large soup pot heat up the coconut oil over medium-high heat. Add diced onions and garlic and sauté for about 5 minutes, until onions are translucent and fragrant.

Step 2

Stir in ginger and sauté for another 30 seconds.

Step 3

Add red bell pepper, curry powder, cumin, turmeric, and cayenne pepper. Stir to coat the vegetables then sauté, stirring occasionally, for another 5 minutes.

Step 4

While onions and peppers are sautéing, peel and chop the sweet potatoes. Add them to the onion/pepper mixture along with the lentils and vegetable broth. Bring to a boil and then reduce heat to a simmer. Cook, uncovered, for about 20 minutes, stirring occasionally, until sweet potatoes are soft and lentils have broken down.  Remove from heat.

Step 5

Using an immersion blender, puree the soup until smooth and creamy.

Step 6

Serve immediately with desired toppings or store soup in an airtight container in the refrigerator for up to 5 days.