Begin by rinsing the green string beans under cool water, then trim the ends and snap them into smaller, bite-sized pieces. If desired, steam these pieces for about 3 minutes until bright green and slightly tender.

In a large pot over medium heat, add 2 tablespoons of olive oil or water, then toss in the crushed garlic cloves. Sauté for 4-5 minutes until golden and fragrant, then remove and set aside.

In the same pot, add the sliced carrot along with a pinch of red pepper flakes. Sauté for about 5 minutes until the carrots soften slightly.

In a separate bowl, whisk together the cashew milk, vegetable stock, onion powder, and flour until smooth. Add this creamy mixture to the pot with the carrots and stir well.

Toss in the bay leaves, fresh dill, and sautéed garlic, then bring to a gentle simmer. Allow it to simmer for about 10 minutes, stirring occasionally.

Gently stir in the prepared green string beans, letting them simmer for an additional 10 minutes until tender.

Finally, stir in the chopped tomatoes, adjust seasonings with salt and pepper to taste, then serve hot, garnished with extra dill.