1/3 cup fresh basil leaves (or 3 tbsp vegan pesto)
Heat the oil in a large saucepan over medium heat. Once hot, add the onion and garlic and sautée 3-5 minutes, or until the onion is soft.
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.
Bring to a boil, cover and let simmer for 35-40 minutes, or until the sweet potato is fork-tender.
Transfer to a high-speed blender, add the fresh basil, 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.
Serve immediately with your favorite toppings. Tofu or tempeh are great to add protein and make it a full meal.
The soup will keep for up to 4 days in the refrigerator.