Prep all the veggies needed for the soup. Chop about an inch off the thickest part of the bottom of the asparagus stalks and discard.
FAT-FREE OPTION: To make this recipe fat-free, use water or vegetable broth in place of the coconut oil. Start with 3 tablespoons and add more as needed.
Sauté onions and garlic in coconut oil, in a stock pot, until the onions are translucent. Add a little water to prevent them from sticking.
Then, add in the potatoes, Japanese sweet potatoes, asparagus, and water.
Let this simmer until the sweet potatoes are soft.
Finally, add sea salt and puree with a hand blender.