Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and grated ginger. Cook for 3–5 minutes, stirring occasionally, until the onion becomes translucent.

Stir in the sweet potato, red lentils, ground cumin, and turmeric. Cook for 1–2 minutes until fragrant.

Pour in the vegetable broth and bring the soup to a boil. Reduce heat, cover, and simmer for 20–25 minutes, until the lentils and sweet potatoes are tender.

Blend the soup until smooth using an immersion blender, or leave it chunky if preferred.

Season with salt and black pepper to taste.

Serve hot, garnished with fresh cilantro.