In a large soup pot heat up the coconut oil over medium-high heat. Add diced onions and garlic and sauté for about 5 minutes, until onions are translucent and fragrant.
Stir in ginger and sauté for another 30 seconds.
Add red bell pepper, curry powder, cumin, turmeric, and cayenne pepper. Stir to coat the vegetables then sauté, stirring occasionally, for another 5 minutes.
While onions and peppers are sautéing, peel and chop the sweet potatoes. Add them to the onion/pepper mixture along with the lentils and vegetable broth. Bring to a boil and then reduce heat to a simmer. Cook, uncovered, for about 20 minutes, stirring occasionally, until sweet potatoes are soft and lentils have broken down. Remove from heat.
Using an immersion blender, puree the soup until smooth and creamy.
Serve immediately with desired toppings or store soup in an airtight container in the refrigerator for up to 5 days.