In a large pot over medium heat, saute coconut oil and onions stirring frequently until they're translucent. This should take a few minutes.
Add garlic and continue stirring for another minute
Add the celery and carrots, stir, and let cook for another three minutes
Add all the remaining ingredients EXCEPT for the coconut milk
Cover and cook until the cauliflower and carrots are tender. This should take about ten minutes.
Use an immersion (or regular) blender to blend the soup. Pour it back in the pot.
Stir in the coconut milk until it's fully blended
Top each serving with toasted pepitas and enjoy