Paleo Creamy Tomato Soup (Vegan Optional)

Chop carrots by slicing in half vertically then cutting into equal size pieces.
Dice leek into small cubes.
Dice tomato into cubes. Carefully use a very sharp knife to lessen “pulverizing” effect of chopping tomatoes.
Mince 1/2 shallot and garlic.
Heat avocado oil in a pot on medium heat.
When oil is hot, add carrots, leek, shallot, salt, and garlic. Stir for 5-10 minutes until leeks are soft and can be broken with a wooden spoon.
Add diced tomato and full box of Pomi tomatoes to veggies. Stir and simmer for 15-20 minutes. Everything should be soft when done.
Add stock (vegetable to keep vegan) and vinegar. Stir and simmer for 15 minutes.
Use an immersion or stand blender to blend all veggies, tomatoes, and stock together until thick.
Add 1/4 cup coconut milk and stir into blended soup. Taste and adjust seasoning (with tomatoes and vinegar, the soup can become acidic. Add garlic powder and a little salt to cut acidity). Allow to simmer for 5 more minutes.
Serve with fresh or dried basil.

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