Add the cauliflower and 1 cup of parsnips to a pot along with the broth. Bring to a boil and reduce to a simmer for 10-15 minutes or until the vegetables are tender. Allow to cool slightly before blending with an immersion blender, or in a high-speed blender. Set aside.

Using the same pot, heat the avocado oil over medium heat. Add the onion, garlic, and celery, and saute for 3-4 minutes.

Combine the coconut milk and arrowroot starch and pour into the pot along with the cauliflower/parsnip broth, clam juice (from the canned clams), bay leaf, salt, pepper, thyme, and the remainder of the uncooked parsnips. Stir to combine. Bring to a boil and reduce to a simmer for 10-15 minutes or until the parsnips are tender.

Turn off the heat, remove the bay leaf, and stir in the clams. Serve topped with bacon and additional thyme.