This vegan sweet potato bisque is made extra creamy with coconut milk and has a hint of spice from chipotle. Perfect topped with avocado and pomegranate seeds!
4 small sweet potatoes or 1 medium
1 tablespoon olive oil or avocado oil
½ onion, diced
2 garlic cloves, minced
1-2 chipotle chilies in adobo sauce, chopped
4 cups vegetable broth
½ cup coconut milk