Red Lentil Mulligatawny Topped with Apple-Celery Salsa (My Beef With Meat)

1) In a soup pot, combine: broth, lentils, onions, carrot, celery, and cauliflower. Bring to a boil over a medium heat. Cover, reduce to a simmer, and cook for 15 minutes, or until lentils become tender. Set aside to solo for 15 minutes. 2) Meanwhile, stir together the unsweetened non-dairy milk and the coconut extract. Set aside. 3) Pour half of the mixture in the pot into a high-speed blender or food processor and blend until smooth. Return to pot with the rest of the mixture. Alternatively, blend briefly using an immersion blender. 4) Add the coconut mixture, tomato paste, ginger, cumin, turmeric, coriander, cayenne to tast, and cinnamon to a blender. Blend until smooth. Pour this mixture into the soup pot, cover, and simmer over low heat for 10 minutes, or until heated through. 5) Remove the pot from the heat and stir in the lime juice. Ladle the soup into bowls and top wit h1/4 cup of the Apple-Celery Salsa (separate recipe).