In a large pot, melt the coconut oil over a medium heat. Add the onion, garlic and ginger and cook until soft. Add the lentils, kumara and chicken stock, cover and bring to a gentle boil. Reduce to a simmer and cook for 25 minutes until the kumara and lentils are completely soft. Add the coconut cream and then puree until smooth using a stick blender. Season with the salt and pepper.
Garnish with toasted coconut, grated lime zest and coriander leaves, and serve while hot with crusty wholegrain bread.
Recipe by Wicked Wellbeing at https://wickedwellbeing.com/kumara-lentil-coconut-soup/