In a large pot, heat the coconut oil over medium heat. Sauté the onion, sweet potatoes, and carrots. Cook for 5 minutes. Add the garlic and ginger. Cook for 2 additional minutes.

Add in the vegetable broth, lentils, cumin, turmeric, cayenne pepper, and a pinch of black pepper. Bring to a boil, then turn down to simmer for 30 minutes.

Stir in the coconut milk. In a blender, blend the warm soup in small batches, or use an immersion blender to puree the soup. Stir in the lime juice. Once blended, adjust the flavor with salt and pepper to taste.

Serve with toasted coconut flakes and a sprinkle of cilantro.