Heat your coconut oil over medium-high heat in a large, deep pan until it starts to simmer
Add the sweet potato chunks along with the onion. Saute them together in the oil for about 8 minutes until everything is a nice golden brown color.
Reduce your heat to low and add coconut sugar and garlic. Keep the heat going until all vegetables are a rich caramel color and the flavors meld (this should take 10 more minutes).
Add your ginger, nutmeg and cayenne pepper. Continue to saute a minute longer.
Add in the broth as you increase your heat to medium high. Once you get it to a simmer, reduce the heat to low and partially cover the pan until the sweet potatoes are tender (another 10 minutes).
Using a blender, puree all ingredients until very smooth
Return to pan (or even a soup pot if your pan isn’t big enough to handle more liquid). Add enough coconut milk so that your final product is soup-like, but also thick and creamy enough to float Miso garnish. Taste and adjust salt/pepper if needed. Heat again until it’s perfect for serving and garnish with Miso. ENJOY!