INGREDIENTS
2
Carrots
1
16- oz. bag Corn, frozen
4 cloves
Garlic
1 1/4 lb
Red potatoes
1/2 tsp
Rosemary, dried
1
Scallions or chives
1 cup
Sweet onion
1/2 tsp
Thyme, dried
1 cup
Almond milk
4 cups
Vegetable broth
1/4 tsp
Paprika
1/2 tsp
Pepper
1 1/4 tsp
Salt
3 tbsp
Tapioca starch
2 tbsp
Olive oil