Tofu Croutons: Combine all the herbs, spices in a bowl. Add tofu cubes and toss to coat. Spread on parchment lined baking sheet. Spray oil (optional). Bake at 400 degrees F for 15 to 20 mins (depends on your preference of crispy, chewyness).
Soup: Blend carrots, tomato paste diced tomatoes and water into a smooth purée.
Put the Instant Pot on Sauté. Add oil. When the oil is hot, add onion and garlic, cook for two minutes stirring frequently. Deglaze with some water if needed.
Add the herbs, salt, onion and garlic powder, and pepper flakes and mix in. Add the blended tomato mixture and mix in.
Close the Instant Pot and pressure cook for five minutes. Let the pressure release naturally or Quick release after 10 minutes.
Add in the cashew milk and black pepper if using. Bring to a boil on saute. Taste and adjust salt, herbs, tang with lemon. Add some sweetener if needed.
Serve with the crispy tofu croutons. Add a drizzle of cashew milk/cream and some fresh basil or dill for garnish (optional).
Use Any other Croutons of choice such as garlic bread, garlicky roasted chickpeas etc to make soy-free. Nut-free: Use coconut milkOil-free: Saute onion and garlic in 2 tbsp water or broth, deglaze if needed. Saucepan: Follow step 1 and 2. Saute onion and garlic in a saucepan over medium heat, add the blended tomato mixture and herbs and bring to a boil. Cook for 10 mins partially covered. Then add the cashew milk and bring to a boil. Adjust taste and consistency (add more broth if needed). Simmer for 5 mins and serve. To make cashew milk: Soak 1/4 cup cashews in hot water for 15 mins, drain and blend with 3/4 cup water until smooth. Nutrition is for 1 of 3 serves, using coconut milk