Velvet Corn Chowder

Makes 8 servings

1 medium yellow onion, chopped
2 medium carrots, sliced
1 medium potato, chopped
2 cups vegetable broth
1 15-ounce bag frozen corn
1 1/2 cups vanilla soy- or oat milk
1/2 teaspoon turmeric
1/2 teaspoon sea salt
black pepper, to taste

Place onion, carrots, potato, and broth in a large saucepan. Bring to a boil, then reduce heat to medium and cook until vegetables are tender, about 15 minutes.