Heat coconut oil on medium heat in a large pot.
Add the onion, garlic, ginger and sea salt. Sauté, stirring occasionally until onions are translucent, about 5 to 7 minutes.
Add the spices and stir. Cook for about a minute to allow the spices to release their flavour.
Add sweet potato, carrots, lentils, veg broth and coconut milk and stir. Bring to a bowl. Reduce heat to simmer. Cover and simmer for about 30 minutes, stirring occasionally.
While the soup is simmering, remove the kale leaves from the stems. Discard the stems. Chop the leaves into bite sized pieces to make up about 1 ½ cups.
After the soup has simmered for 20 minutes, add in the coconut milk and kale. Stir, cover and continue to simmer for about another 10 minutes.
Turn off heat. Add the juice of 1/2 a lime to the soup and stir.
To serve, add some chopped cilantro to the bowls and an additional squeeze of lime if desired.
This soup is good on its' own or on top of some cooked rice noodles for a heartier meal.