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Ingredients
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 1 ½ cups diced carrots 2 to 3 carrots
  • 2 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • 3 cups unflavored soy or almond milk
  • 2 cups vegetable broth
  • 2 medium Russet potatoes peeled and cut into ½ inch pieces (about 3 ½ cups)
  • 1 ½ cups finely chopped dill pickles
  • 2 tablespoons nutritional yeast flakes
  • ¼ cup chopped fresh dill plus extra for garnish
  • ½ cup dill pickle juice
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)
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