In a Dutch oven, over medium heat, add the clarified butter and stir until melted. Add the onions, ½ tsp salt, ¼ tsp pepper and, stirring continually, sauté for 4-5 minutes, or until translucent. Add the garlic and stir until just brown, about 30 seconds to a 1 minute at most. This very quickly can burn so watch carefully and don’t overcook.

Stirring from the bottom up, start adding ½ the spinach, allowing to wilt, about a minute. Then add the remaining half of spinach, stirring continuously until wilted about 2-3 minutes.

Turn the heat down to low. Add the chicken stock and ½ tsp salt.  Add the 1/2 cup of coconut cream to the dutch oven and stir to combine. 

In small bowl, make a slurry from arrowroot and 1 Tbsp of cold water. Add to the pot and stir.

Remove Dutch oven from heat and transfer spinach mixture to blender or food processor. Pulse a couple of times, leaving some texture.

Transfer back to pot, add red pepper flakes, lemon juice and stir. Serve