Add the sweet potatoes, apples, vegetable broth, almond butter, cinnamon, ginger, cumin, and salt to your slow cooker and mix well.
Cover and cook until the potatoes and apples are soft and tender, about 3 hours on high or 5-6 hours on low.
While the soup cooks, heat your oven to 375° F. In a small bowl, toss the almonds with the olive oil and 1/2 teaspoon ground cumin, sprinkling with salt. Spread onto a small pan and bake until golden brown and toasted, about 10-11 minutes. Roughly chop and set aside.
Once the soup is cooked, transfer it to a large blender and add coconut milk and maple syrup. Blend until smooth and creamy, adjusting the salt if necessary.
Transfer into bowls and garnish with apple spirals, baked almonds, and fresh cilantro. Enjoy!
