In a large pot, heat the coconut oil over medium heat. Sauté the chopped onion until it becomes translucent.
Add the garlic, ginger, turmeric, and cumin seeds. Cook for 1 minute, until the spices become aromatic.
Pour in the vegetable broth and bring to a boil, then lower the heat to a gentle simmer.
Add the carrots and sweet potato. Cover and simmer for about 20 minutes, or until the vegetables are tender.
Use an immersion blender to puree the soup until silky smooth.
Stir in the coconut milk, season with salt and pepper, and allow the soup to warm through.
Remove from heat and stir in the lime juice for a fresh zing. Garnish with cilantro before serving.
Notes
Add red pepper flakes for a spicy kick.Swap sweet potato for butternut squash if desired.For a chunkier soup, blend only half the mixture.Pairs beautifully with toasted sourdough or naan.