Over medium heat in a large pot, combine olive oil, garlic and onions and sauté until onions are translucent and aromatic, about 4 minutes. Add sweet potato cubes, curry powder, paprika, salt, and pepper and stir to combine. Add coconut milk and water, stir and turn heat down to low. Place the top on the pot and simmer for 25 minutes or until the sweet potatoes are soft and you can pierce through with a fork. Remove from heat and with an immersion blender, blend until smooth. Add in a teaspoon of maple syrup and mix. Top with crunchy croutons, and chopped parsley and enjoy!