INGREDIENTS
3
to 4 tablespoons olive oil
2
large carrots, peeled and diced very small
1
large sweet vidalia onion, diced small
3
to 5 cloves garlic, finely minced or pressed
1 tsp
dried oregano
2 28 ounce cans
San Marzano tomatoes (whole, peeled, do not drain; mine were not salted)
1 1/2
to 2 cups water or low-sodium vegetable broth
about 3/4 cup fresh basil leaves, packed (about 2 big handfuls), plus more for garnishing
1 tsp
kosher salt, plus more to taste at the end
1 tsp
freshly ground black pepper, or to taste
2
bay leaves
1
to 2 teaspoons granulated sugar, optional and to taste
cayenne pepper, optional and to taste
1/2
to 1 cup Silk Light Original Almondmilk (regular Silk Almondmilk or Unsweetened Cashewmilk may be substituted)
croutons, optional for garnishing