Preheat your oven to 425 Degrees Fahrenheit, poke holes in your sweet potatoes with a fork and place on aluminum foil in your oven for ~45-60 minutes or until your sweet potatoes are cooked through and able to pierce with a fork

Preheat your 3 quart sauce pan over medium heat and add your bacon fat

Add your carrots, celery, thyme, and sea salt to your bacon fat and cover, reduce heat to low and let your veggies steam in the bacon fat until your veggies are soft

Your sweet potatoes should be done now, scrape out all the flesh of the potato and add to your pan as well as your chicken stock and orange zest

Cover and keeping heat on low let simmer for 15-20 minutes

Stir in your orange juice and then using a blender or your immersion blender make the soup happen

If you would like your soup creamy, add between 1/2 - 1 Cup full fat coconut milk and mix well

Transfer your soup to a serving bowl, sprinkle with some fresh thyme leaves and top with some coconut milk

Enjoy