Add 2 Tbsp of veggie broth to a soup stock pot and set over medium-high heat. Once broth is hot add onion, and minced garlic. Cook for about 3 minutes, stirring occasionally until onions have softened.
Stir in sweet potatoes and cook for 1 more minute.Then add 1/2 cup veggie broth and cook until potatoes are fork tender.
Transfer 3/4 cup of the potato/onion mixture to a food processor and add 3/4 cup almond milk. Blend until smooth and set aside.
Add mushrooms, 2 cups veggie brother, paprika, and chili powder to stock pot and bring to a boil. Then reduce to medium-low heat.
Whisk the remaining 1/4 cup milk and flour together in a small bowl together and then add to the stock pot.
Lastly, add the pureed mixture to the stock pot and mix together.
Garnish with chives or parsley for that perfect orange/green contrast!