Ingredients

• 1 tablespoons 
• 1 small onion diced
• 2 large celery stalks diced
• 2 garlic cloves minced
• 3 medium sweet potatoes peeled and diced (about 6 cups diced)
• 1/2 teaspoon dried thyme leaves
• Roasted chickpeas for topping
• 4-5 cups reduced-sodium vegetable broth (or more if you prefer a thinner soup)
• 1 cup coconut milk plus more for drizzling
• Salt and freshly cracked black pepper to taste

Instructions

1. In a large saucepan or, over medium-high heat, heat olive oil and add chopped onion, and celery. Cook for 3-4 minutes or until soft, stirring occasionally. 
2. Next, add garlic cloves and saute for 30 seconds.
3. Stir in diced sweet potatoes, and dried thyme leaves. Pour in broth.
4. Partially cover and simmer over low heat for 20 minutes or until sweet potatoes are easily pierced with a fork.
5. Using a hand-held immersion blender or regular blender, puree soup until smooth. Pour soup back into pot (if using blender) and add coconut milk. 
6. Stir to combine. Season to taste. Drizzle with reserved coconut milk.