In a large stockpot or Dutch oven, heat over medium-high heat until hot. Add the mild Italian sausage, breaking it apart with a wooden spoon as it browns, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.

In the same pot, lower the heat to medium and add 2 tablespoons of ghee. Once melted, toss in the diced carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables soften. Stir in the minced garlic for the last minute of cooking.

Add the chopped gold potatoes along with the dried basil and parsley to the pot. Pour in the bone broth and bring it to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 15-20 minutes until the potatoes are fork-tender.

In a small pot, bring water to a boil and add diced white sweet potatoes. Cook for about 10-12 minutes until fork-tender. Drain and transfer to a blender, adding a splash of water and the unsweetened coconut yogurt. Blend until silky smooth.

Return to your soup pot, stirring the cream sauce into the soup along with the cooked sausage. Mix well and heat through for about 5 minutes, allowing the flavors to meld beautifully. Taste and adjust seasoning accordingly.

Ladle the soup into bowls and sprinkle each serving with freshly chopped parsley for garnish.