Dairy Free Cream of Broccoli soup

I remember eating canned cream of broccoli soup as a child. So smooth and creamy. And broccoli, I love broccoli! Now, aside from the whole canned part and who knows what garbage is also in it, I couldn't indulge the creamy soup because of the dairy.

So, when my potato soup was successful I employed the same concept to create a yummy cream of broccoli soup!

2 broccoli crowns, chopped (you can leave it in pretty big chunks, I even chopped up the stalk)
8 or so baby carrots
some onion or onion powder
1 block of no-chicken bullion or broth of your choice
2 tbsp of butter, Earth Balance or other fat (remember that dairy doesn't seem to bother my family so we use butter in moderation)
2-3 tbsp of flour or other thickener if GF
1 can of 365 canned coconut milk (Has anyone used another brand? I'm curious if another brand would be detectable since I find this brand the most mild.)
salt to taste

Boil your broccoli, carrots, onion/onion powder and bullion in enough water to cover them. This step only takes about 10 minutes so work on your roux while this cooks.

Melt your butter and add in flour or thickener to form a roux. Don't cook too much since the butter will brown and alter the taste (this is a great thing when making meat gravies but not so good for lighter cream soups). Remove from heat and whisk in your coconut milk. Set aside.

When the veggies are tender add in the roux/milk mixture. Allow to simmer for a few minutes just to let the flavors meld. I think it took me less than 30 minutes start to finish to make this soup.

Best part, my dad LOVED it. He even had seconds! He's usually picky and resistant to my health food ideas but he told me more than once it was "very good". Victory is mine!

So after two successful cream soups with this method I say the sky is the limit! I want to try asparagus and artichoke next! Let me know how this recipe works for you!