In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5-7 minutes.

Stir in the minced garlic and grated ginger, followed by the cumin, smoked paprika, and cayenne pepper. Cook these for another minute.

Toss in the diced sweet potatoes and lentils. Stir everything together until the sweet potatoes are coated in the spices.

Add the vegetable broth to the pot, bring it to a boil, then reduce the heat to low. Let it simmer for about 25-30 minutes or until the sweet potatoes and lentils are tender.

Once cooked, stir in the coconut milk and season with salt and pepper to taste. Let it simmer for an additional 5 minutes.

For a creamier texture, blend part of the soup using an immersion blender, or mash some of the potatoes with a fork. Garnish with cilantro if desired.