Creamy Avocado-Vegetable Soup (Vegan)

Ingredients
2 teaspoons Better Than Bouillon No Chicken Base
2 teaspoons Better Than Bouillon Vegetable Base
4 cups water
1 avocado
3 cloves garlic
1/2 cup coconut milk
1/2 block of vegan cheese/cheese of your choice
1 tablespoon salt
1 tablespoon pepper
2 teaspoons cilantro
1 teaspoon white pepper
2 teaspoons cumin
1 tablespoon paprika
(can instead use mixed spices such as tortilla spice or grilling spices, etc.)
1/4 cup flour

4 potatoes
2 tomatoes
2 stalks celery
1 onion
2 large carrots

Instructions
1. Heat water and bases in pot until it is warm and looks like broth.
2. Add chopped avocado, garlic, coconut milk, cheese, and spices (add more to your taste).
3. Stir well, let cool, and put in food processor. Once ingredients are finely mixed, add flour and continue to process.
4. Chop potatoes, tomatoes, celery, onion and carrots in small cubes.
5. Put avocado mixture back in pot and continue to heat, adding the rest of the vegetables.
6. Heat at medium heat until potatoes and carrots are kind of squishy, ya know, like how they should be in soup.
7. Enjoy with crackers or corn bread, and throw some cheese on if you dare to eat dairy (ha, I did.)