Heat 1 ½ tsp ghee over a medium size soup pot. When hot, lower the heat to medium, add chopped onion and garlic. Season with a small pinch of salt. Saute until fragrant and the onion turns slightly translucent.
Add cubed Japaneses yam, cauliflower, ¼ tsp turmeric powder, and ¼ tsp black pepper. Keep sauteing for another 3-4 mins. Season with a tab more salt.
Add chicken stock. Cover the post and bring the soup to boil then lower the heat to medium low and simmer for about 10-15 mins or until the yam turn very soft. Taste and see if more salt or pepper is needed.
Add 1 cup full-fat coconut milk. Blend/puree the soup until creamy and smooth.
(optional) serve with crispy bacon, avocado, and shredded chicken, turkey, or ham.
If you cannot find Japanese yam or sweet potatoes, use 2 ½ cups Russet potatoes instead.