Potato corn chowder with white beans

2 tablespoons olive oil

3 medium carrots, chopped

1 cup celery, chopped

2 yellow onions, chopped

8 cloves roasted garlic, chopped

1/2 cup all-purpose gluten-free flour

1+ tablespoon dried thyme leaves

6 large yukon gold potatoes, peeled and diced

2 large containers Pacific brand vegetable broth

4 cups unsweetened plain almond milk

1/2 cup nutritional yeast

2 cups frozen corn, 1 cup whole kernel and 1 cup slightly mashed

2 15-oz cans white beans (cannellini, great northern, navy), drained and rinsed

salt and pepper to taste

In a large pot on medium high heat, combine oil, carrots, celery, garlic and onion. Cook until vegetables begin to soften and onion becomes transparent. Stir in flour and thyme. Add vegetable broth, potatoes, almond milk and nutritional yeast. Simmer until potatoes are cooked and soup is thickened. Thin with vegetable broth as needed. Add corn, beans and salt/pepper. Serve hot.