INGREDIENTS
4 tbsp
non-dairy butter - you use this much for the roux to help make the soup thicker.
1/2 cup
white onion, diced
1/2 cup
carrot (- diced)
3 cloves
garlic (- finely diced)
4 tbsp
flour
32 oz
vegetable broth
1 cup
water
1 tbsp
tomato paste
28 oz
whole tomatoes (- large can)
1 tsp
dried basil
1 cup
potatoes (- yukon gold, peeled and cut bite size chunks)
1 cup
from a can of full fat coconut milk (usually about 17 to 22% fat)
1 tsp
sea salt
1/4 tsp
ground black pepper