In a soup pot, combine the chiles, onions cumin, oregano, coriander, salt, and oil and saute for about 10 minutes on medium heat, stirring occasionally until the onions are translucent.

Add the carrots, sweet potatoes, potatoes, and water. Bring to a boil, then lower the heat, cover, and simmer for 10 minutes. Stir in the bell peppers, tomatoes, corn, and zucchini, cover, and cook on medium-high heat until the vegetables are tender, about 15 minutes. Ladle 3 cups of vegetables from the soup into a blender or food processor, add the cream cheese substitute, Cheddar substitute, and soymilk, and puree until smooth. Stir the puree back into the soup and gently reheat, if necessary.

Add minced cilantro and a dollop of Jalapeño Cream to each serving, if you wish.

Jalapeño Cream:
1 medium to large fresh jalapeño
3/4 cup soy yogurt or sour cream or soy milk
4 ounces Tofutti cream cheese
1 tablespoon fresh lemon juice
salt to taste

Preheat a toaster over or conventional oven to 400. Wrap the jalapeño in aluminum foil and roast for 20 minutes or until tender. Unwrap and allow to cool for a few minutes before slipping off the skin and removing the stem end. If you wish, remove the seeds for milder heat. In a food procesor or blender, combine all of the ingredients and puree until smooth. Add salt to taste.