1-Heat: 2 tablespoons of extra-virgin olive oil in a large pot over medium heat.

2-Add: the chopped onion, along with sea salt and freshly ground black pepper to taste, and sauté until soft, about 5 to 8 minutes.

3-Mix: in the peeled and cubed sweet potatoes and chopped apple, cooking until they begin to soften, about 8 to 10 minutes.

4-Stir: in the grated garlic, grated ginger, ground coriander, and smoked paprika until fragrant.

5-Pour: in 1 teaspoon of apple cider vinegar, then add 3 cups of vegetable broth and the full can of coconut milk (reserving ¼ cup for garnish).

6-Bring: the mixture to a boil, then cover and reduce the heat to a simmer; cook until the sweet potatoes are tender, about 20 to 30 minutes.

7-Let: the soup cool slightly, then puree it in batches using a blender or immersion blender until smooth.

8-If: the soup is too thick, add up to one additional cup of broth and blend again; adjust seasoning as desired.