Peel and chop the sweet potatoes into 1-inch cubes, then set aside.
Dice the onion finely and mince the garlic cloves, releasing a fragrant aroma as you chop.
Add the diced onion and minced garlic to your slow cooker, then pour in the vegetable broth.
Stir in the chopped sweet potatoes, then cover and set the slow cooker to low. Let it cook for 6-8 hours until the sweet potatoes are tender and melt into the broth.
Once cooked, carefully blend the mixture directly in the slow cooker using an immersion blender until smooth and velvety, or transfer to a blender in batches.
Stir in the coconut milk, then add cinnamon, paprika, salt, and pepper. Blend again briefly to combine the flavors and achieve a creamy, vibrant orange soup.
Taste and adjust the seasoning as needed, adding more salt, pepper, or spices for your preference.
If the soup is too thick, stir in a splash of broth or water to loosen it up. Let it sit for a few minutes to deepen the flavors.
Serve the soup hot, garnished with a drizzle of olive oil or fresh herbs if desired, and enjoy its warm, comforting aroma and velvety texture.
