1-First, heat the 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the 1 medium yellow onion (chopped), along with 1 heaping teaspoon of sea salt and several grinds of black pepper, and sauté until the onion softened, about 5 minutes. This step builds a savory base that brings depths to the soup.

2-Next, stir in the 3 medium sweet potatoes (peeled and cubed), 1 peeled and chopped apple, 3 cloves of grated garlic, 1 teaspoon of grated fresh ginger, 1 teaspoon of ground coriander, and ½ teaspoon of smoked paprika. Let these ingredients cook together for a couple of minutes to release their aromas, making your kitchen smell amazing. Then, pour in 3 to 4 cups of vegetable broth and 1 teaspoon of apple cider vinegar, bringing the mixture to a boil before reducing to a simmer for about 20-25 minutes until the sweet potatoes are tender.

3-Once everything is soft, use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender for the same effect. Stir in the can of full-fat coconut milk, reserving ¼ cup for garnish, to achieve that creamy texture. Finally, taste and adjust seasoning if needed, then serve hot with your chosen toppings like pepitas or fresh cilantro.