Let the package of frozen rice cauliflower sit out to thaw for a few hours.
Puncture the sweet potato and place it in the microwave for about 5 minutes to heat up and soften. Remove from microwave and cut the sweet potato in half. Place it off to the side to cool.
Slice the onion. Saute in a frying pan with avocado oil for a few minutes until the onion begins to soften. Push the garlic through a garlic press and add to the pan. Saute for another minute and add salt and pepper to taste. Place to the side to cool.
Once the sweet potato has cooled, remove the softened sweet potato interior from the skin and place into a blender. Once the onions and garlic have cooled, add them to the blender. Add all other ingredients to the blender and blend on medium speed for 3 – 5 minutes. The mixture should be consistent and look very creamy.
Place contents from the blender in a pot and heat on medium heat for several minutes. Continually stir the soup as it heats. Once the soup has reached the desired temperature, pour a serving into a bowl and enjoy! I like to top my soup with kale chips for an added crunch.