In a large stockpot, add your coconut oil (or use water or vegetable broth). Add the celery and onion. Allow it to cook down for 3 to 5 minutes.
Next, add the cabbage and garlic, and sauté for another 3 to 5 minutes.
Next, add the chopped sweet potato, coconut milk, vegetable broth, curry, thyme, and cayenne (optional). Put the heat on medium, and allow the soup to cook for 25 to 30 minutes until the sweet potato is soft.