Melt butter on medium heat in medium soup pot.
Add onion and cook until softened but not caramelized.
Add tapioca flour or einkorn flour and stir until fully incorporated into butter and onions.
Add chicken stock, 2 cups broccoli florets and stir until flour is melted into the broth (no clumps left).
Simmer until broccoli is soft.
Add ¾ of grated carrots to the pot, along with the heavy cream and blend with an immersion blender until smooth.
Add nutmeg, salt and pepper to taste and remaining broccoli and carrots; simmer until veggies are softened.
Remove from heat and stir in grated cheese until fully melted. Serve immediately!