Corn Chowder with Potato and Leeks [Vegan]

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

1 cup carrot, diced

½ medium white onion, chopped

4 stalks celery, chopped

4 cloves fresh garlic, minced or pressed

1 fresh leek, chopped (about 1.5 cups)

4 cups Russet potato, diced (approximately 2.5 large potatoes)

3 cups fresh corn (Sliced off cob, can substitute frozen or canned) (Add toward end)

1 large red bell pepper, diced (add toward end)

2 cobs corn (Corn cobs get cooked into soup but taken out later before blending)

7 cups low sodium vegetable broth

1 teaspoon smoked paprika

1 teaspoon fresh thyme, chopped (dried thyme also works well)

1 tablespoon low sodium tamari

3 tablespoons nutritional yeast

¼ teaspoon black pepper

¼ teaspoon salt, to taste

½ cup raw cashews (Boiled with ½ cup water for cashew cream)

1 cup unsweetened almond milk (or your favorite unsweetened plant-based milk)

Directions at onegreenplanet.org

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