Cheddary Soup - cooking recipe

Ingredients

1 medium potato, peeled and chopped
1 carrot, peeled and chopped
1 onion, coarsely chopped
1 cup water
12 ounces firm silken tofu, crumbled
1/2 cup nutritional yeast flakes
2 tablespoons fresh lemon juice
1 1/4 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup plain soymilk

Preparation

Place vegetables and water in a large soup pot and bring to a boil.
Reduce heat to medium, and simmer until veggies are tender, about 10 minutes.
remove from heat and stir in remaining ingredients.
Transfer in small batches to a blender and puree (carefully!) until smooth.
Reheat in a soup pot over medium high heat, stirring often, until hot.
Do not boil.