Peel the sweet potatoes and cut into medium sized cubes.
Briefly cook the sweet potatoes with the coconut oil in a stock pot.
Add the broth and bring to a boil for about 5 minutes.
Reduce to medium heat and let cook for about another 10 minutes, or until the sweet potatoes are soft.
Blend the broth and sweet potatoes together until a the mixture is a purée.
Add the soup back into the stock pot and add in the onion, garlic, cinnamon, agave (or honey), and almond milk.
Cook until everything is evenly warm and smooth.
Serve, add toppings, and enjoy!