On medium heat, sweat the onion and garlic in olive or coconut oil in a stock pot or enameled dutch oven.
Add the cubed sweet potatoes and carrots to your pot with the broth and a pinch of salt, bring to a boil, and let simmer for about 25 minutes.
Once simmered, add the ginger, turmeric, lime juice, and cilantro to the pot, and blend everything in a blender or with an immersion blender until smooth, gradually adding up to 1 cup of coconut milk to desired consistency.
Serve! Top individual bowls with more chopped cilantro, freshly squeezed lime juice, and crushed red chili flakes.