1-First, heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and a pinch of pepper; sauté until the onion is soft, about 5 to 8 minutes.

2-Next, add the cubed sweet potatoes and chopped apple; cook, stirring occasionally, until they begin to soften, about 8 to 10 minutes.

3-Then, stir in the grated garlic, grated fresh ginger, ground coriander, and smoked paprika; mix in the apple cider vinegar.

4-Pour in 3 cups of the vegetable broth and the coconut milk (reserving ¼ cup for garnish); bring the mixture to a boil, then cover and reduce the heat to simmer until the sweet potatoes are tender, about 20 to 30 minutes.

5-Let the soup cool slightly, then blend it in batches until smooth using a blender or immersion blender. If the soup is too thick, add more vegetable broth as needed.

6-Finally, season to taste with additional salt and pepper if desired. Serve garnished with the reserved coconut milk swirled on top, pepitas, fresh cilantro, and Aleppo pepper or red pepper flakes if desired; pair with crusty bread.