Creamy, smooth, and delicious, this tomato carrot soup is dairy free and vegan, but you'd never know it!
Saute the onions and carrots in the olive oil until softened, about 10 minutes. Add the tomatoes, broth, salt, pepper, and garlic powder and bring to a boil.
Reduce heat and simmer 20 minutes or so, until the carrots are tender.
Remove from heat and add the non-dairy milk. Puree with an immersion blender. Make sure that it is super smooth, you don't want any lumps.
Top with fresh green onions if desired. Serve with gluten free crackers or toast.
Sometimes I like to make this with fresh tomatoes that I have roasted in my oven rather than canned tomatoes. If you want to do this, take 12-18 tomatoes and core them and slice them in half. You want to fill a baking sheet with them.
Line a baking sheet with parchment paper, and place the tomatoes face down. Roast in the oven at 400 degrees for 10-15 minutes, until the skins wrinkle up.
Let them cool for a while, and then the skins should come off easily, just pull them off with your fingers or tongs.