Preheat oven to 450 degrees. Line a baking tray with eco-friendly parchment paper.
Wash and dry the sweet potatoes. Bake until tender (30-45 minutes depending on size).
As the potatoes are cooking, put your soup pot on the stove on medium-high heat. Add coconut oil. Grate 1 sweet onion and add to the pot. Sauté until slightly brown and translucent. Turn off the heat and cover until the potatoes are done cooking.
Once the sweet potatoes are done, let them cool slightly and scoop out the inside. Add to the pot. Add 2 cups of low sodium vegetable broth and all the spices and maple syrup. On medium-high heat, bring the soup to a boil. Then, turn down the heat to a simmer. Purée with the emersion blender until smooth.
Add the remaining broth until the soup is at your desired thickness. Simmer for another 10-15 minutes. Continuously mix the soup to ensure the bottom doesn’t burn.
When the soup is done, ladle into bowls and top with toasted pistachios and dried cranberries.