1Soak almonds and dates in water for 8 hours or overnight. Drain off water and replace with 4 cups fresh water. In high speed blender, process until smooth.
2In a large sauce pan bring a couple inches of water to a boil. Cut carrots into small 1/2-inch cubes and toss into boiling water. cook over medium heat until fork tender - at least 10 minutes. In the mean time, peel and roughly chop red onion. In a separate pot or pan, heat a olive oil over medium heat and saute slowly to caramelize but not too browned.
3Finally, strain cooked carrots and add carrots & onions to blender with almonds milk. Add all other remaining ingredients and blend until smooth. Chill for at least 3 hours.