optional crumbled goat cheese, (skip to keep the soup strictly Paleo, Whole30 or Dairy-free)
Heat a large pot of water over high heat until the water boils. Add the sliced sweet potatoes. Cook the sweet potatoes for 15-20 minutes, until fork tender.
Drain the sweet potatoes and if you didn't peel them beforehand, remove the skin. ( I find it easier to remove the skin after they are cooked). Set aside.
Then, put 2 tsp of olive oil in a large soup pan and heat over medium heat. Add the garlic to the pan and mix. Cook for 2-3 minutes, stirring every so often.
Add the minced broccoli and onion powder to the pan, mix, then cook for 2-3 minutes, stirring often.
Add the chicken broth to the pan, mix and let the mixture cook ( it should be lightly boiling) for 2 minutes. Then add the coconut flour and whisk until it is evenly distributed.
Then, add the coconut cream, salt, pepper, nutmeg, chili powder, and rubbed sage to the soup and whisk. Cook for another 2-3 minutes.
Put the sliced sweet potatoes into the soup and either use an immersion blender to mix everything together or pour everything into a blender and mix. Pour the soup back into the soup pan and serve, or reheat to desired temperature and then serve.
Note: this soup tastes great with crumbled up bacon and goat cheese, but don't use it to keep the recipe Paleo, Whole30 or Dairy-free Note:If you want the soup to be more liquidy, you can add more chicken broth. Season to taste.