Vegan Creamy Corn Chowder

• 3 teaspoons Himalayan pink salt, divided
• 1 medium white yam, peeled and rinsed
• 2 carrots, peeled and cut into 1/4-inch thick slices
• 1 teaspoon avocado oil
• 1/8 teaspoon rosemary
• 4 cups vegetable stock
• 2 cups coconut milk
• 1 tablespoon vegan butter
• 1 teaspoon celery flakes
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup quinoa flour
• 1 tablespoon onion powder
• 5 ears corn, kernels cut from cob
• 1/8 teaspoon paprika

1. Add 1 teaspoon of salt to a large pot of water and bring to a boil. Add yam. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Spread carrots onto a baking sheet and drizzle with avocado oil. Season with rosemary and a pinch of salt.
4. Bake in the preheated oven until carrots are tender when poked with a fork, 15 to 20 minutes.
5. Combine stock, coconut milk, and vegan butter in a large saucepan over medium heat. Stir in remaining salt, celery flakes, turmeric, and black pepper and slowly bring soup to a boil, about 5 minutes.
6. Combine quinoa flour and onion powder in a bowl. Slowly whisk about 1/4 cup hot soup into quinoa mixture to form a loose batter. Slowly whisk batter into the soup. Reduce heat to low; let soup simmer but not boil, about 5 minutes.
7. Add cooked yam and carrots to soup. Stir in corn kernels and paprika. Continue cooking over low heat until heated through, about 10 minutes more. Season with salt.

pink salt, white yam, carrots, avocado oil, rosemary, vegetable stock, coconut milk, butter, celery flakes, ground turmeric, freshly ground black pepper, quinoa flour, onion powder, corn, paprika

Taken from www.allrecipes.com/recipe/266722/vegan-creamy-corn-chowder/ (may not work)