Heat 1 tablespoon of avocado oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

Add minced garlic and sauté for another minute until fragrant.

Add cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cauliflower is tender.

While the soup simmers, cook turkey bacon in a skillet with 1 tablespoon avocado oil until crispy. Set aside and crumble.

Once cauliflower is tender, remove the pot from heat and carefully blend the soup with an immersion blender (or transfer to a regular blender) until smooth and creamy.

Stir in coconut cream and Himalayan pink salt. Taste and adjust seasoning as needed.

Serve the soup in bowls, topped with crumbled turkey bacon. Enjoy immediately.