Spicy Curried Sweet Potato Soup (Paleo and GF Approved)
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
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.
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.