Cut the cauliflower and broccoli into smaller florets, and place into a pot of boiling water. Cook for 15 minutes, strain, and set aside.
Put 1 Tbs of olive oil into a large pot and heat over medium heat. Put the diced garlic and onions into the pan, mix, and cook for 2-3 minutes, until they become clear and tender.
Add the broccoli and cauliflower to the pot, and mix (try to break the broccoli and cauliflower into small pieces while mixing), and cook for 5 minutes.
Reduce the heat to medium-low.
Add the chicken stock (or 3 cups of hot water with 2 cubes of chicken bouillon mixed into it), diced chicken, and coconut cream to the pot. Mix everything together.
Put the nutmeg, salt, pepper and coconut flour into the soup and mix again until everything is dissolved. Cook for 25 minutes (the soup should be boiling in the center of the pot, so that the water evaporates).
Add the carrots, mix, and cook the soup for another 20 minutes.
Let sit for a few minutes, and enjoy.