Ingredients

• 3 sweet potatoes, peeled and chopped
• 2 cups beef broth
• 1 cup unsweetened coconut milk
• 1 small shallot, minced
• 2 tablespoons grade B maple syrup
• 2 teaspoons curry powder
• 1 teaspoon sea salt
• 1 teaspoon chili powder
• 1 teaspoon Spanish smoked paprika

Instructions

1. Combine sweet potatoes and beef broth in a pot; cook over medium-high heat until tender, 5 to 10 minutes. Mash sweet potatoes into the broth using a potato masher.
2. Mix coconut milk, shallot, maple syrup, curry powder, sea salt, chili powder, and paprika into sweet potato mixture; cook and stir until heated through, 5 to 10 minutes. Reduce heat to low and blend soup with a hand blender until smooth.