1Spray nonstick Dutch oven with nonstick cooking spray. Add 1/4 cup of the broth; bring to a boil over medium-high heat. Add onions and garlic; cook 2 to 3 minutes or until liquid has almost evaporated, stirring frequently.
2Stir in curry powder and paprika. Add remaining broth and all remaining ingredients except parsley. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until sweet potatoes begin to fall apart. Mash any remaining chunks of sweet potato with back of spoon. Stir in parsley.