Place sweet potatoes, celery, onion, nutmeg and College Inn® Garden Vegetable Broth in crockpot. Cook on low for 6-8 hours or high for 3-4 hours.

Once cooked and the potatoes are tender puree your soup using an immersion blender or carefully spoon the contents of your crockpot into your blender to puree. Return to the crockpot and stir in the coconut milk. If you don't like coconut milk you can use additional Vegetable Broth.

Add salt and pepper to taste.  Enjoy!