Add avocado oil to a large Dutch oven or pot over medium heat. Add onion and saute until translucent, about 2 to 3 minutes. Add ghee or grassfed butter to pot and melt. Slowly whisk in flour until completely dissolved. Begin to whisk in stock, pouring slowly and whisking as you pour. Whisk in cashew milk.
Add broccoli, carrots, sea salt, pepper, and spices. Stir well to combine. Increase heat to medium heat and bring soup to a simmer. Reduce heat to low and cook for 15 to 20 minutes, or until broccoli and carrots are fork tender. Slowly add Cheddar cheese and stir well to combine. Serve soup with pumpkin seeds and parsley, if desired. Enjoy!