2 Tbsp. organic coconut oil
2 medium onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks chopped
1 large sweet potato cut into small chunks
2 cups of vegetable broth
1 cup of coconut milk
1 Tbsp. cinnamon
Pinch of sea salt & black pepper or to taste
Garnish each serving with 1 Tbsp. chopped parsley and sauerkraut
Heat coconut oil in pan and add chopped onions, carrots, celery and sweet potato.
Saute for a few minutes until tender and then add vegetable broth and coconut milk.
Add cinnamon, sea salt and black pepper.
Transfer all ingredients to the blender and puree until smooth.
Serve and top with chopped fresh parsley and sauerkraut.