Heat the oil in a large pot over medium-high heat. Add the onions and celery and saute for 1-2 minutes tossing regularly. Add the garlic and saute 1 minute more or until the vegetables soften. Watch the garlic closely and continue stirring to avoid burning it.
Add the chicken broth and clam juice, bring to a boil, then lower the heat to medium. Add in the cauliflower and white sweet potatoes. Partially cover the pot with a lid and simmer for 10 minutes or until vegetables are tender.
Add the fish and cook for 4-5 minutes or until the fish is cooked through.
Add the coconut milk, garlic powder, dill weed, and salt. Simmer for 1-2 minutes more.
Remove from heat and serve. Garnish with fresh dill or parsley if desired and serve.
Notes
*Pretty much any white fish will work for this soup. I used a combination of flounder and orange roughy. *Clam juice can be found in the canned tuna aisle at most grocery stores or ShopAIP,Amazon