6 sweet potatoes, peeled, sliced 1/2 inch slices
1 medium brown onion, chopped
1 fennel bulb, sliced
4 cloves garlic, halved
1 celery stalk, sliced
32 ounces of gluten free low sodium chicken broth
2 Tbsp coconut oil


In a large stock pot, heat oil and sauté celery, fennel, onion and garlic until soft about 5 minutes
Add sweet potatoes and broth. Increase heat and bring to a boil
Reduce heat to low, cover and simmer until sweet potatoes are tender – about 25 minutes
In batches, puree soup in blender or Vitamix
Serve warm