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Potato-carrot-onion soup

I created this recipie, so amounts are very flexible.  It makes a filling 
meal served with crusty bread and maybe a salad.  It's very simple and 

3-4 medium potatoes, scrubbed and cubed (about 1/2" - 1")
1 medium onion, chopped
4-6 carrots, thickly sliced
salt (optional)
1-2 Tbsp. nutritional yeast

- put vegetables in medium pot with water or vegetable broth to cover, bring 
to a boil and simmer until tender (15-20 minutes)
- blend or mash soup to desired constitency (it's good with some chunks left 
- return to stovetop and warm, adding salt and nutritional yeast to taste.