Sweet Potato Soup

2 tablespoons coconut oil
1 cup chopped onion
2 small celery stalks, chopped

2 cloves garlic, chopped

1 1/2 pounds red-skinned sweet potatoes, peeled and cut into large chunks

4 cups chicken stock, preferably homemade

1/2 teaspoon cinnamon

1/4 teaspoon freshly-grated nutmeg

1 1/2 cups coconut milk (13.5 ounce can)

salt and pepper to taste

cayenne pepper, to taste (optional)

1. Melt the coconut oil in a large, heavy-bottomed pot over medium heat. Add the onion and celery and sauté until the onion is soft, about 5 minutes. Add garlic and cook for another minute.
2. Add sweet potatoes, chicken stock, cinnamon and nutmeg; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
3. Working in batches, puree soup in blender or food processor until smooth; return to pot. Or use an immersion blender to puree directly in the soup pot.
4. Add coconut milk and stir over medium-low heat to heat through. Season soup to taste with salt, pepper and cayenne, if using. Ladle into bowls and garnish with unsweetened coconut flakes, if desired.