4 cups sweet potatoes, diced into 1/2-inch cubes (about 2–3 medium potatoes)
2 cups vegetable broth or water
1 15-ounce can coconut milk (light or full-fat)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Sliced green onions, for garnish
In a large pot over medium heat, warm a little water or oil.
Add onion; cook for 5-7 minutes, until onions begin to brown. Add garlic; cook for 1-2 more minutes, until fragrant.
Add sweet potatoes, broth, coconut milk, chili powder, smoked paprika, salt and pepper. Stir to combine. Bring to a boil; cover, reduce heat to low and let simmer for 30 minutes, or until potatoes are fork tender.
Using an immersion blender, blend soup until completely smooth. Alternatively, transfer the soup to a blender or food processor; blend until completely smooth.