Sweet Potato Bisque

 

2 Tbsp. clarified butter or coconut oil

1 cup chopped onion

2 small celery stalks, chopped

1 clove garlic, crushed

5 cups sweet potatoes, peeled, cut into 1 inch pieces

4 cups chicken stock

1 cinnamon stick

1/4 tsp. ground nutmeg

1 cup coconut milk

Melt butter in large, heavy bottom pot over medium-high heat. Add the chopped onion and saute for about 5 minutes. Add chopped celery and saute for 5 min. Add garlic and saute 2 min.

Add all remaining ingredients, except for cream; bring to a boil. Reduce heat and simmer uncovered about 20 min or until potatoes are tender.

Remove cinnamon stick. Puree soup in blender, food processor or immersion blender until smooth 

Put back in pot and add coconut milk.