Start by peeling and chopping the sweet potatoes into even 2-inch cubes, which helps them cook uniformly.
Dice the onion and crush the garlic cloves to release their aromatic oils, filling your kitchen with a warm, savory scent.
Add the chopped sweet potatoes, diced onion, crushed garlic, vegetable broth, smoked paprika, and a pinch of salt to the slow cooker.
Set the slow cooker to low and cook for 6 to 8 hours until the sweet potatoes are fork-tender and the house smells cozy with roasted sweetness.
Once cooked, turn off the slow cooker and carefully use an immersion blender to puree the mixture until smooth and velvety.
If using a regular blender, transfer the hot soup in batches, blending until smooth, then return to the slow cooker or a pot.
Stir in the full can of coconut milk to add richness and a tropical brightness, then warm gently until steaming hot.
Taste the soup and adjust seasoning with salt, pepper, or more smoked paprika if desired.
Ladle the hot, creamy soup into bowls, then drizzle with a little olive oil and garnish with fresh herbs if you like.
Enjoy the warm, velvety soup immediately, savoring the comforting flavors and smooth texture.
