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Heat a saute pan over medium heat and add the coconut oil.
Add the onion and cook for about 4 to 6 minutes until softened.
Add the minced garlic and grated ginger, and sauté for another minute or so until fragrant.
Stir in the garam masala, curry powder, ground cumin, and ground turmeric. Cook the spices with the onions for another minute to toast them slightly, stirring frequently.
Into the slow cooker, pour in the contents of that saute pan along with the rinsed red lentils, sweet potatoes, and vegetable broth. Stir well to combine all the ingredients.
Cook on high for 3-4 hours or low 6-8 hours or until the lentils and sweet potatoes are tender.
Keep the slow cooker on and add the coconut milk and stir. Let the soup heat up for 5 minutes to allow the flavors to combine.
Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches to blend until smooth and then return it to the pot.