Heat vegan butter in a large pot over medium heat. Add carrots, celery, onion and garlic, season with salt and pepper. Cook 3-4 min until onions are translucent.
Add mushrooms, dried basil, and garlic powder. Stir and cook an additional 2-3 min until mushrooms have softened.
Add vegetable broth, Good Karma flaxmilk bay leaf and coconut aminos if using, bring to a simmer. Once it has reached a simmer, stir in the gnocchi.
Cover and cook for 10-15 min.5. Stir in kale and cook an additional few min. Taste and adjust seasonings as desired.
To serve— ladle into bowls top with coconut bacon (directions follow) and fresh thyme sprigs! YUM!
Preheat oven to 350. Mix all ingredients in a bowl until coconut is coated. Place in an even later on a baking sheet and bake for 15 min or until browned. Remove from oven and allow to cool and crisp up.