Step 1

Heat the oil in a large saucepan over medium heat. Once hot, add the onion and garlic and sautée for 3-5 minutes, or until the onion is soft.

Step 2

In the meantime, peel the sweet potato and dice it into small, evenly-sized cubes. Add the diced sweet potato, full-fat coconut milk, buffalo sauce, water, smoked paprika, and salt to the saucepan.

Step 3

Bring to a boil, cover, and let simmer for 30-35 minutes or until the sweet potatoes are fork-tender.

Step 4

Transfer to a high-speed blender and blend for 10-15 seconds or until the soup is smooth and creamy. You can add some water to adjust the consistency to your liking; I didn't add any as I like my soups to be thick. Taste and adjust the salt and spiciness to your liking.

Step 5

Serve immediately with your favorite toppings. Tofu or tempeh are great to add protein and make it a full meal.

Step 6

The soup will keep for up to 4 days in the refrigerator.