Step 1

Heat the vegan butter in a large soup pot. Add the onion and carrot and saute for about 8-10 minutes. Until the onion looks translucent.

Step 2

Add the garlic and saute a couple more minutes.

Step 3

Add the flour and stir and cook to make a roux. It will take about 3 minutes to cook the flour taste out of the mixture.

Step 4

Pour in the broth, water, tomato paste and tomatoes. Stir to make sure the roux is all mixed into the liquid. Add the basil.

Step 5

Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.

Step 6

White this is cooking cover the potato pieces with water in a separate saucepan.

Step 7

Bring to boil and then lower and cook about 12 to 15 minutes, until tender but not overly cooked. Drain and set aside.

Step 8

When the tomato mixture is done remove from heat and let cool.

Step 9

Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or use a blender. Blend in batches until the soup is smooth.

Step 10

Return the tomato soup to the pot by pouring it through a sieve.

Step 11

Reheat the soup and add the coconut milk, potatoes, salt and pepper. Do not bring to a boil just heat through on medium-high.

Step 12

Taste to see if you need more salt or pepper. They can always add a little at the table.