Prep Vegetables: Peel and cube the organic sweet potatoes and honey crisp apple into approximately 2-inch pieces. Dice the yellow onion, mince the garlic, and chop the celery.

Sauté Base: In a large pot, heat avocado or olive oil over medium heat. Add onion and garlic, sauté for 3 minutes. Introduce celery, cooking for an additional 1-2 minutes.

Deglaze: Pour in a splash of vegetable broth to deglaze the pot, scraping up flavorful bits stuck to the bottom.

Simmer Ingredients: Add remaining vegetable broth, cubed sweet potatoes, diced apples, thyme, cinnamon, curry powder, ginger, coconut sugar, salt, and black pepper. Stir and simmer for 15-20 minutes.

Blend Soup: Remove thyme sprigs. Blend the mixture until smooth using an immersion blender or a high-powered blender.

Finish with Coconut Milk: Stir in coconut milk and heat through on low, adjusting seasoning as needed. Serve warm.