This creamy vegan soup has a curried richness with a hint of sweetness to counteract the spiciness
Over medium/high heat add the oil to a heavy bottomed 6 quart pot
Add the onion, celery, carrots, garlic, pepper and salt. Saute for 7 minutes, stirring occasionally
Stir in the water and vegetable broth and turn up heat to high
Add the apples, potatoes, cauliflower and the rest of the ingredients, stir well
Bring to a boil and turn down to medium, cover and cook for 20 to 30 minutes or until vegetables are really soft when pierced with a knife
Turn off heat and with a hand held immersion blender (my preferred method) puree soup until smooth and creamy, taste and adjust salt if needed, I found that the consistency was perfect but if you want a thinner soup, add a bit more water or vegetable broth.
Ladle into bowls and serve. Makes 12 cups
Suggested garnish: I roasted some cauliflower slices with some cumin and black pepper along with fresh cilantro and smoked paprika