To start the soup, add butter to a large pot over low heat. Melt butter and allow to come to a simmer. After 5-6 minutes, butter will start to foam and browned protein bits will sink to the bottom. It will smell very nutty. Be careful not to over-brown it or it will burn.
Meanwhile, prepare your vegetables. When butter is browned, divide off 1 tablespoon of the brown butter for the crispy topping if you are making it. Then add the onion, chopped sweet potato, and garlic to the pot and stir to coat the vegetalbles. Sautee for a few minutes.
Add vegetable stock, coconut milk, paprika, cumin, salt, and pepper to the pot and bring to a simmer. Turn heat down to low and simmer, slightly covered, for about 20 minutes or until sweet potato pieces are very tender.
Remove soup from heat and let cool for a few minutes. Then blend until smooth either with an immersion blender or transfer in batches to a traditional blender.
Serve soup immediately garnished with chives and crispy almonds.
Crispy Almond Topping:
Add 1 tablespoon brown butter to a skillet over low heat. Add breadcrumbs and almonds and toss to combine. Cook over low heat for 4-5 minutes until breadcrumbs and almonds start to toast and turn brown. Watch carefully so they don't burn. Remove from heat once they are toasted and crispy. Let cool.