Chop the celery, cut the sweet potato to 6-8 pieces and cut the carrots to 1 inch rings. Also cut onion half-rings.

In a 3qt pot, caramelize onions on medium heat for 10 minutes.

Add in the celery, stir and cook for about 2 minutes. Add the garlic & ginger and stir for 30 seconds.

Add the carrots and sweet potato, the coconut milk, sugar and salt.

Stir, cover with lid and cook for 30-40 minutes or until the vegetables are soft.

Turn the stove off and let the soup cool down.

With a blender stick, mash the vegetables until the texture is smooth and consistent. If you prefer a thinner texture you can always add water and fix the taste with added spices.

Serve with a scoop of vegan sour cream added to the middle.