Dice the onion and grate the fresh ginger.

Heat coconut oil or ghee in a saucepan over medium heat.

Add the onion, ginger, and salt to the saucepan and fry for a couple of minutes until the onion begins to soften.

Stir in the curry powder, mustard seeds, and black pepper.

Heat through for a few minutes until fragrant, adding a splash of water if needed to prevent burning.

Add the red lentils and diced sweet potato to the pot.

Cover with two and a half cups of water.

Bring to a boil, then reduce to a simmer for 10-15 minutes, stirring occasionally to prevent sticking.

Cook until the lentils and sweet potato are easily crushed with a fork.

Pour in the coconut cream.

Blend until smooth using an immersion blender or a regular blender in small batches.

Salt to taste and serve.