A healthy, vegan soup with unique flavours. Makes 6-8 servings. Recipe from Get it Ripe: A Fresh Take on Vegan Cooking, published by Arsenal Pulp Press.
Heat the oil in a soup pot on medium (or medium-high, depending on your stove). Add the onions and sauté for 6 minutes, until softened. Add the garlic and celery and sauté for another 4 minutes.
Add the carrots and stock water and increase heat to bring to a boil. Once bailing, reduce heat to low, cover, and simmer for 12 minutes.
Add the apple, coriander, fennel, cinnamon, salt, and pepper, stir, and cook for another 20 minutes.
Remove from heat, and using a hand blender (be careful of hot liquid), puree until very smooth (otherwise, transfer to a food processor or blender to puree).
Adjust seasonings as desired. Garnish with cilantro before serving.