Spicy Sweet Potato Soup

I made this sweet potato soup last night and the whole family loved it. Remember to roast your sweet potatoes either the night before you want to make it, or the morning of the night you want to make it. That way you should be able to put it all together in about 40 minutes.

4 large sweet potatoes
3 cloves garlic, chopped
1 box veggie or chicken broth
1 can light coconut milk
1/2 onion chopped
1 tblsp olive oil
1/2 tsp chili powder
1/2 tsp tumeric
1 tsp cumin
1/4 tsp garm masala
1/4 tsp smoked paprika

Wash and place the sweet potatoes on a baking sheet. Poke each with a fork before placing in the oven to allow steam to escape. Place in a preheated 400 degree oven for about 35 minutes.  Test with a fork to see if it feels done inside. Place your chopped onion and garlic into a dutch oven with the olive oil and cook until soft. Peel the sweet potatoes and add to the onion and garlic. Mash sweet potatoes gently with the back of your spoon. They don't need to be smooth. Add all the spices to this mixture. Slowly add the broth to the sweet potao mixture, stirring constantly to incorporate the broth. When the broth has been added completely, add the coconut milk next. Stir mixture and let cook,on low to medium, for about 15 minutes.
It's up to you how you do this next part, if you have an immersion blender, by all means use it to make the soup smooth and delicious. You may also use a blender, just be very careful that you don't spill the hot soup on yourself. Enjoy this warm, yummy soup!