Here I give you step-by-step instructions, with pictures. This is exactly how I made the soup. There are definitely things I will change next time I do it, to make the whole process more efficient...but I'll let you figure that part out yourself.
Step by Step
1) peel, clean, and thinly slice 2 carrots
2) put a small sliver of butter in a large non-stick pot
3) add the sliced carrots to the pot, sprinkle some salt on top, put lid on pot, turn burner on medium heat
4) KEEP AN EYE ON THE CARROTS! They might burn...if the butter disappears, add more or add some vegetable stock
5) chop about 1/2 of a yellow onion
*if your knife is sharp and the onion is cold, this should be accomplishable w/o tears
6) remove the carrots from the pot and put the onions in the pot with more butter or vegetable stock, and steam them
7) finely chop the carrots (or put them in a blender and puree them), and add them back to the put once the onions are soft
8) add one spoonful of minced garlic, a sprinkle each of garlic powder, onion powder, and dried basil flakes, some more vegetable stock, and some water. stir, then add some heavy cream.
9) clean 3-4 tomatos
*they should be ripe, but firm--you do not want squishy tomatos!
10) peel the tomatos
*the colder and firmer they are, the easier they will be to peel
11) dice the tomatos
12) add the tomatos to the pot
13) add more heavy cream and water
14) cook for awhile
15) chop some fresh basil, add it to the pot, cook some more
16) throw it all in a blender, blend it up, put it back in the pot, bring to a boil
17) add 2 tbsp Quinoa flour to thicken
18) simmer for 20-30 minutes, stirring occasionally
*make sure to break up all flour lumps