Step 1

Heat one tablespoon oil in a large stockpot over medium-high heat.  Add the sausage and sauté for 4 to 5 minutes, stirring occasionally, until lightly browned.  Transfer the sausage to a clean plate and set aside.

Step 2

Heat the remaining tablespoon of oil in the stockpot over medium-high heat.  Add the onion and sauté for 3 minutes, stirring occasionally.  Add the carrots, celery and garlic and sauté for 2 more minutes, stirring frequently.

Step 3

Add the stock, coconut milk, potatoes, apple, Old Bay, bay leaves, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low to maintain the simmer, cover, and cook for 15 minutes or until the potatoes are completely tender.

Step 4

Stir in the cooked sausage and remove and discard the bay leaves.  Then give the soup a taste and season with salt, pepper, and/or extra Old Bay as needed.

Step 5

Serve warm, garnished with an extra twist of black pepper if desired.