Begin by peeling and cubing the organic sweet potatoes, then dice the honey crisp apple. Mince the garlic and chop the onion and celery.

In a large pot, heat oil over medium heat. Add the diced onion and minced garlic, sauté for about 3 minutes until translucent. Add diced celery and cook for an additional 1-2 minutes.

Pour in a splash of vegetable broth to deglaze the pot, scraping up any browned bits stuck to the bottom.

Stir in the remaining vegetable broth, sweet potatoes, apple cubes, thyme sprigs, and spices. Bring to a simmer, cover, and cook for 15-20 minutes until sweet potatoes are tender.

Remove thyme sprigs. Blend the soup directly in the pot with an immersion blender until creamy, or transfer in batches to a blender.

Stir in the coconut milk and warm through on low heat for a few minutes, adjusting seasoning as needed before serving.