Combine all of the dry herbs and spices together in a small bowl. Mix well and set aside.
Heat butter and oil in soup pot. When butter is foamy, add the onions, garlic, celery, and carrots. Cook over medium heat until softened and lightly browned, 5 to 7 minutes.
Add the cubed sweet potato and lentils, cooking another 5 minutes, or until the sweet potato has brightened in color and is just turning golden on the edges, stirring occasionally.
Add the roasted and fresh bell peppers and your dry seasonings to the mix, stirring well to distribute the spices throughout. Cook another 3 to 5 minutes, or until spices are fragrant.
Deglaze your pot with about a half cup of the vegetable stock/broth, scraping up all of the flavorful bits from the bottom of the pot.
Add the remaining stock/broth and increase the heat to medium-high. Bring vegetables and stock to a boil, then reduce heat, cover, and simmer until the lentils and rest of the vegetables are soft, about 35 minutes. Stir whenever you think about it.
Puree the softened vegetables to your desired consistency. The easiest way is with an immersion blender, but you may also puree the soup in small batches in a blender or food processor. Be careful, as it is very hot! For the absolute smoothest soup, you can run the puree through a food mill or fine strainer, pressing it through with the back of a spoon. Discard solids.
Add the coconut milk and the orange juice, stirring well to blend. Bring soup back up to a gentle simmer, and let cook another 10 minutes to allow the flavors to mingle. Taste and adjust seasonings as needed. It may need a bit more salt, or more hot sauce if you like spicy dishes.
This is delicious as is, or made even richer with a dollop of sour cream. Garnish with some chopped fresh flat-leaf parsley if you have it. Enjoy!