1. Heat the olive oil in a large pot over medium heat. Add the diced onion and chopped carrots, then cook for 4 to 5 minutes until softened.

2. Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Add the cubed sweet potatoes, ground ginger, smoked paprika, cumin, salt, and black pepper. Stir well to coat everything in the seasonings.

4. Pour in the gluten free vegetable broth and bring the mixture to a gentle boil.

5. Reduce the heat, cover, and simmer for 20 to 25 minutes until the sweet potatoes are very tender.

6. Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender.

7. Return the soup to low heat and stir in the coconut milk and lime juice.

8. Taste and adjust seasoning if needed, then ladle into bowls and garnish as desired.