1. Place sweet potato, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to lpw heat, cover and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.
2. Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.
3. To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate seeds or juice (if using as a garnish). Makes 6 servings and can be frozen.
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