In a large stockpot, sauté the onion, carrots, and broccoli in the friendly fat with a few pinches of salt for about 10-15 minutes, until the onions are clear and the broccoli is bright green.
Add the garlic and brown rice flour and cook a minute or 2.
Add the stock and bring to a boil.
Reduce to a simmer until the broccoli and carrots are soft and cooked through, about 15ish minutes.
Turn the heat off, and puree the soup completely with an immersion blender. Could blend in a regular blender if you wish.
Add sea salt/pepper to taste. Add a few splashes of cream or coconut milk if you want, or top with sour cream or raw cheese!