Preheat oven to 425°F.
Heat the Onion Broth in a soup pot, covered, over medium heat for 5to 6 minutes.
Toss the sunchokes, celery root, and sweet potato in the safflower oil and season with pinch of salt. Spread onto a baking sheet and roast for 30 to 40 minutes.
Reduce the heat of the Onion Broth to low and simmer, covered, simmering until the root vegetables are done.
Remove the root vegetables from the oven, add to the pot with the simmering broth, and continue to simmer, covered, for 15 more minutes.
Meanwhile, reduce the oven temperature to 350°F and make the pepita garnish.
Toss the pepitas with the avocado oil, smoked paprika, salt, and rubbed sage. Spread onto a baking sheet and toast for 10 minutes, or until dry.
During the broth’s last 5 minutes of cooking, add the white parts of the scallions, garlic, matcha powder, coriander, celery salt, tarragon, black pepper, and 1/2 tablespoon Homemade Butter, then add the lemon juice and avocado.
Using an immersion blender, blend the soup until even and smooth. Add the remaining 1/2 tablespoon butter for an extra rich and creamy taste, if desired.
Divide the soup among bowls and top each serving with the pepita garnish, black pepper, and green parts of the scallions.