In a large stock pot over high heat, combine first 9 ingredients (cauliflower through nutmeg). Cover with vegetable broth, only enough broth that veggies are fully covered. Stir to combine, and then bring to a boil.

After it boils, reduce heat to medium and allow to keep softly boiling for another 15 minutes or until cauliflower and celery root are fork tender - then remove from heat.

Allow to sit for 10 minutes, and then transfer to a large blender (you may have to do this in batches). Puree until smooth and transfer back into stock pot.

Over a medium low heat, stir in coconut milk, taste and adjust salt and pepper if necessary. Then serve!