In a large pot heat about a TBSP of oil on medium high heat. Add the onions and saute until soft. Add the garlic and ginger and cook for a couple more minutes. Add the curry powder and cook for another minute. Add the broth, lentils, sweet potatos and carrots and simmer for about 30 minutes - until the vegetables are very soft.
Add the coconut milk and use an immersion blender to purree (or you can do small batches in a blender but it is a bit trickier)
Top with cilantro, parsley, hot sauce or hot peppers diced small.