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In a large pot or dutch oven, warm the ghee or butter over medium heat.
Add the onion, garlic, salt, and pepper and sauté until translucent, about 5 minutes.
Add the ginger, turmeric, cumin, curry, sweet potato flesh, yellow split peas, and broth.
Stir and bring the mixture up to a boil, down to a gentle simmer, cover and cook for 45-55 minutes until the peas are very soft.
With an immersion blender or in batches in a regular blender, puree until mostly smooth.
Stir in the coconut milk, orange juice and taste for seasoning. Add cayenne or more ginger if you'd like it spicy.
Serve each bowl with a dollop of coconut milk on top, cilantro, black sesame, and microgreens for garnish.