Makes 4 servings
Ingredients:
900 ml vegetable broth
2 large sweet potatoes, peeled, cubed
2 tbsp vegan butter (or margarine)
1 small onion, chopped
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup canned coconut milk  
1/8-1/4 tsp of black pepper

1)  Bring broth and cubed sweet potatoes to a boil, reduce heat and let cook for 20 minutes. Cook until sweet potatoes are tender when pierced with a fork. 

2) In a small frying pan sauté onions and celery in butter for 4-5 minutes, stirring occasionally.
 
3)  Add cinnamon, nutmeg and pepper to broth. Add in cooked onions and celery. Let simmer for 10 minutes.
Add in the coconut milk.
Heat for a minute. 

4) Blend soup in a blender until the soup is smooth and creamy.
Serve warm! Enjoy!
 
Ready in about 35 minutes.