Add the onion, oil, and carrots to a heavy bottomed soup pot.
Sauté over medium heat for 5 minutes or until the veggies are softened and fragrant.
Add the veggie broth and tomatoes. Simmer for another 5 minutes.
Add the almond, butter, coconut milk, and pieces and simmer over low heat for 10 minutes. Be careful not to boil the soup, as coconut milk is delicate and can scald.
Blend soup carefully using a blender in small batches or an immersion blender.
Store for up to 5 days, or freeze.
To serve, garnish with a drizzle of coconut milk and fresh herbs if desired.