Step 1

Peel the sweet potatoes and cut into medium sized cubes.

Step 2

Briefly cook the sweet potatoes with the coconut oil in a stock pot.

Step 3

Add the broth and bring to a boil for about 5 minutes.

Step 4

Reduce to medium heat and let cook for about another 10 minutes, or until the sweet potatoes are soft.

Step 5

Blend the broth and sweet potatoes together until a the mixture is a purée.

Step 6

Add the soup back into the stock pot and add in the onion, garlic, cinnamon, agave (or honey), and almond milk.

Step 7

Cook until everything is evenly warm and smooth.

Step 8

Serve, add toppings, and enjoy!