Wash and chop the celery, onion, and garlic.
Heat the olive oil on medium in a large soup pot, then add the chopped vegetables, cumin, and sage and sauté until slightly browned.
Add the broth and cover. Reduce to simmer and simmer for 45 minutes.
Remove from the heat and add the soup to a blender or food processor, then add the avocado and coconut milk/ cream and blend on high until thoroughly combined. Alternatively, used a hand blender and add the remaining ingredients to the pot once it's removed from the heat.
Season with salt and pepper to taste. I added a dash of turmeric and some raw pumpkin seeds to the top, parsley would work well as a garnish too.
Serve and enjoy!