Heat a large pot over medium heat and add coconut oil. Once melted, add the chopped onion and sauté for about 5 minutes until translucent.

Mix in minced garlic and grated ginger, sautéing for another 2 minutes until fragrant.

Add turmeric, ground cumin, ground coriander, and crushed red pepper flakes. Cook for 1 minute, stirring constantly.

Stir in sliced carrots and diced sweet potatoes, ensuring they’re well coated.

Pour in vegetable broth and bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes until tender.

Using an immersion blender, carefully puree the soup until smooth. If using a traditional blender, allow steam to escape.

Return the soup to the pot and stir in coconut milk. Gently reheat over medium-low heat, seasoning with salt and pepper.

Ladle the soup into bowls, garnishing with fresh cilantro and squeezing lemon or lime over the top.