INGREDIENTS
4 tbsp
dairy-free butter - you use this much for the roux to help make the soup thicker
1/2 cup
yellow onion, diced
1 cup
carrot, diced
2
small cloves garlic, finely copped or minced
4 tbsp
flour
32 oz
vegetable broth
1 cup
water
28 oz
whole tomatoes (- one large can)
1 tbsp
tomato paste
1
bay leaf
1 tsp
dried basil
8 oz
from a can of full fat coconut milk, usually about 17% to 22%
1 tsp
sea salt
1/8 tsp
ground black pepper
1
couple of dashes tabasco sauce