1. Take a heavy saucepan and over a medium-low heat, cook the coconut flour and coconut oil, stirring until it turns the color of light caramel.
2. Add the vegetable broth and bring to the boil, then lower to a simmer. Stir in the spices and the sweet potatoes.
3. Bring to a simmer again and then cook for 5 minutes more.
4. Blend the soup, pureeing it in batches or all at once if this is possible. Add the coconut milk to the mixture and then gently reheat the soup. Add salt and pepper to season and then serve.