Place sweet potatoes, celery, onion, seasonings and broth in a crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Once cooked and the potatoes are tender, purée your soup using an immersion blender or carefully spoon the contents of your crockpot into your blender to purée. Return to the crock pot and stir in the coconut milk.
Cover and cook on low for 10-15 minutes until the coconut milk is combined and heated through.
Serve warm and enjoy!
Notes
You can use additional broth if you do not like coconut milk in this recipe. Refrigerate any leftovers in an airtight container for up to 5 days.