Total Calories: 170
Yield: 8 1/2 cups
Bring the water, carrots, turnips, onion, and bay leaf to a boil, lower the heat, and simmer for 20 minutes.
Dissolve the tomato paste in a little hot soup broth, then stir back into the soup. Add the lima beans, nondairy milk, salt, and nutritional yeast to the simmered vegetables. Bring the soup up slowly to just below a boil, and simmer a few minutes. Turn off the heat and serve.
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