Vegan Lentil Soup

Heat oil in a large pot and saute the onion for 3 minutes, then add the garlic, ginger, carrot, and celery for 3 more minutes. 2. Add all spices, the lentils, cauliflower, and vegetable broth and bring to a boil. 3. Add the bay leaves and cook covered about 5 minutes. 4. Add the chopped tomatoes and simmer a further 20-25 minutes until the lentils are cooked but not mushy. 5. Remove the bay leaves and stir in the tamari, balsamic vinegar, and coconut cream. 6. Optionally blend partially, garnish with fresh herbs, and serve.