In a large pot, heat oil over medium. Add onion and garlic, cooking until soft and golden, about 5 minutes.

Stir in cubed sweet potatoes and vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.

Pour in coconut milk and add ground ginger, cumin, and curry powder. Stir until smooth and fragrant.

Use an immersion blender (or countertop blender) to purée the soup until silky and vibrant orange, about 1–2 minutes.

Return soup to low heat, taste, then season with salt and pepper. Simmer another 2–3 minutes for flavors to meld.

Ladle soup into warmed bowls, then top with fresh cilantro, toasted coconut flakes, and a lime wedge. Serve immediately.