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Heat the oil in a large pot over medium heat.
Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes.
Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
Add the garlic, ginger, coriander, and smoked paprika and stir.
Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk.
Bring to a boil, cover, and reduce the heat to a simmer.
Cook until the potatoes are tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.
If your soup is too thick, add up to 1 cup more broth and blend.
Season to taste and top with a swirl of coconut milk, pepitas, cilantro, and Aleppo pepper, if desired.
Serve with crusty bread.