Begin by peeling and cubing your organic sweet potatoes and honey crisp apple, ensuring uniform sizes for even cooking. Next, dice the yellow onion and celery finely.

Heat 2 tablespoons of avocado or extra virgin olive oil in a large pot over medium heat. Once hot, add the diced onion and minced garlic, sautéing for 3 minutes until the onion becomes translucent. Stir in the diced celery and cook for an additional 1-2 minutes.

To lift the delicious browned bits at the bottom of the pot, pour in a splash of low sodium vegetable broth. Use a wooden spoon to scrape these flavorful remnants.

Carefully add the cubed sweet potatoes and chopped apple to the pot, followed by the remaining vegetable broth, fresh thyme sprigs, curry powder, ground ginger, cinnamon, and coconut sugar. Season with salt and pepper to taste, then cover the pot and simmer for 15-20 minutes.

Once the sweet potatoes are cooked, remove the thyme sprigs. Blend the soup until it reaches a smooth, creamy consistency.

Stir in the canned unsweetened coconut milk into the blended bisque, mixing thoroughly to ensure an even texture. Adjust seasoning as needed.