In a large dutch oven, heat olive oil on low flame
When oil is warmed add garlic, ginger and habanero - saute for 1- 2 minutes
Add all spices, tomato sauce, sweet potatoes, chickpeas and lentils - saute for 2 minutes
Add coconut milk, lime juice and water - stir to combine
Increase the heat to medium flame
When there is a light simmer, cover with a lid and lower temp to low-medium flame
Allow to cook for about 30 minutes, stirring occasionally
You know the soup is ready when the chickpeas, lentils and sweet potatoes are easily mashed with a fork
Remove soup from heat and sprinkle in the raw turmeric
Using an immersion blender, blend the entire soup together to create a creamy golden color*
Top with toasted cashews, purple onion, lime, cilantro and coconut cream