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["Preheat oven to 400 degrees. Roast sweet potatoes until tender. When the potatoes are tender, remove skins, (yes, while they are still hot) and roughly chop the potatoes.", "In a pot, over med. heat, 3/4 of the sweat onion, 3/4 of the garlic, and pineapple in half of the olive, and half of the coconut oil (until softened). Using Immersion blender, add sweet potatoes, ginger, and chicken stock (1 cup at a time); until fully incorporated. Reduce heat to low. Season with sea salt, and half of sage leaves.", "***Note***: If you are using a regular blender, add the onion, garlic, pineapple, sweet potatoes, and ginger; adding chicken stock 1 cup at a time. Return to low heat for 10 minutes. Season with sea salt, and half of sage leaves.", "If you are using a VitaMix Blender, your soup can remain in blender carafe, and will have finished cooking in the blender.", "In a skillet, over med.-high heat; saute remaining onions, and garlic until translucent. Add Shrimp, and remaining sage.", "Cook until opaque. Turn off burner; carry over heat will finish cooking the shrimp.", "Ladle soup in bowl. Float shrimp on top.", "Serve while hot.", "Note: Organic sweet potatoes are very important to this recipe. I say very important because organic sweet potatoes are naturally sweeter than your G.M.O. (Genetically Modified Organisms) sweet potatoes.
