Peel and chop three sweet potatoes.

Chop baby carrots, onion, 3 celery stalks (leave one small one for garnish), and garlic clove.

Put all the vegetables in the slow cooker.

Pour 5 cups vegetable stock on top of the veggies.

Add 1 tsp salt and 1/4 tsp white pepper (or black if don't have white).

Cook in the crockpot on low for 8 hours and high for 4 hours in a crockpot.

After the veggies are all cooked, shut off the slow cooker and take the lid off for 10 minutes to allow the veggies while you prep the blender or large food processor and measure out 2 cups of SILK Nutchello Toasted Coconut & Cashew. Blend until smooth.

For the topping, add fresh chopped celery.

To serve, ladle soup into serving bowls. Sprinkle celery bits on top.

Serve with a glass of Silk Nutchello Toasted Coconut & Cashew is BEST poured over ice.