Creamy Sweet Potato Soup

Ingredients
2 tablespoons extra virgin olive oil 
1 medium yellow onion, chopped
1 heaping teaspoon sea salt 
Freshly groun black pepper
3 medium sweet potatoes (1½ pounds), peeled and cubed
1 apple, peeled and chopped
3 garlic cloves, minced
1 teaspoon grated ginger
1 teaspoon coriander
½ teaspoon smoked paprika 
1 teaspoon apple cider vinegar 
3 to 4 cups vegetable broth 
1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish
Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
2. Add the garlic, ginger, coriander, and smoked paprika, and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
3. Let cool slightly and blend the soup until smooth with an immersion blender or free standing blender.  If your soup is too thick, add up to 1 cup more broth and blend.
   
4. Season to taste and top with a swirl of coconut milk.

NotesThis soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.