Begin by heating 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it softens and becomes translucent. Stir in the minced garlic, grated ginger, and diced sweet potatoes, cooking for another 2 minutes until the mixture is fragrant and the sweet potatoes begin to soften.

Next, stir in 2 tablespoons of curry powder and a pinch of cayenne pepper. Toast the spices in the pot for approximately 1 minute, allowing their flavors to bloom.

Pour in 4 cups of vegetable broth and add 1 cup of red lentils to the pot. Season with salt to taste and bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low and allow the soup to simmer, covering it with a lid. Let it cook for about 15-20 minutes, or until the lentils and sweet potatoes are tender and creamy.

After the lentils and sweet potatoes have softened, stir in 1 can of coconut milk and 2 cups of baby spinach. Continue to cook on low heat for an additional 5 minutes until the spinach wilts beautifully into the soup.

To serve, place a generous scoop of fluffy basmati rice in bowls, then ladle the rich coconut sweet potato lentil soup over the rice. Garnish each bowl with freshly chopped cilantro.