Vegan Corn Chowder

In a large soup pot, saute the onion (1 medium) in the olive oil (1.5 tbsp) for 3-4 minutes over medium heat, stirring frequently. Add the red bell pepper (1 medium) and cook for 1 more minute. Start 5m timer

Now pour in the vegetable broth (5 cups), smoked paprika (0.5 tsp), corn (4 cups), and yukon gold potato (2 pounds). Stir. Bring to a boil, then simmer for about 10 minutes until the [yukon gold potato] are fork tender. Start 10m timer

To a blender, add the raw cashews (1 cup), nutritional yeast (0.5 cup), and 2 cups of the soup. Blend until very smooth, then add back to the pot and stir. Add salt (0.75 tsp) to taste. Serve and enjoy!