Vegan Gnocchi soup with Tofu base

I started by sauteing onion, garlic, and diced carrots (2 med carrots, 1 whole sweet onion, 5 cloves) in a little oil. While that was getting delicious, I blended 1 can of coconut milk and 1 package with liquid of silken tofu with 2 tbsp of Italian seasoning, 1 tbsp nooch. I added 2tbsp vegan butter to the saute veggies, when it melted I added 2 tbsp of flour to absorb the oils. You may need to add more flour, there shouldnt be any residual oils in the pan. Let is cook to remove the floury taste and texture, keep stirring so it doesnt burn. I added the tofu liquid in two batches to the pot, mix well. Then add the gnocchi, FYH parm, amd 10oz of chopped fresh spinach (frozen should work fine). Bring it to a boil and thin to your liking using veggie stock or water. So good and stores well for 6 days in the fridge.