Peel and chop the sweet potatoes into evenly sized 2-inch cubes, then set aside.
Dice the onion and mince the garlic, preparing them for sautéing and flavor building.
Pour the olive oil into the slow cooker, then add the diced onion and minced garlic, stirring briefly to coat.
Cook on high for about 3-4 hours, or until the onion is translucent and fragrant, with the garlic slightly golden.
Add the chopped sweet potatoes, vegetable broth, coconut milk, cumin, smoked paprika, and a pinch of salt and pepper into the slow cooker.
Stir everything together, ensuring the spices are evenly distributed, then cover and cook on low for 6-8 hours until the sweet potatoes are very tender and easily mashable.
Once cooked, use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety, or carefully transfer to a blender in batches.
Blend until the soup is silky, then taste and adjust the seasoning with more salt or pepper if needed.
Pour the hot, smooth soup into bowls, then serve immediately, garnished with a drizzle of olive oil or fresh herbs if desired.
