1. Wash and scrub both potatoes and carrots
2. Peel if desired
3. Chop into uniform pieces and boil for 10 minutes
4. Let rest for 5 minutes
5. With slotted spoon, transfer veggies to blender
6. Add ½ cup potato water
7. Pulse to mix
8. Add in remaining ingredients and blend until smooth and creamy.
9. Set aside.

Enchiladas:

• 3 cloves garlic, minced
• ½ medium onion, diced
• 2 cups (1 package) soy curls
• 2 cups hot water
• 2 Tbls Soy Sauce
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp thyme
• ¼ tsp sage
• 3 cups vegetable broth, divided
• 3 Tbls flour
• 3-4 cans green chile (4oz can) OR 7-8 fresh Hatch Green Chiles
• 1 Tbls soy sauce
• ½ tsp oregano
• ¼ tsp cumin
• 2 small tomatoes
• 16 corn tortillas

1. Season 2 cups of hot water with soy sauce, garlic powder, sage, and thyme
2. Place 2 cups (1 package) soy curls in the hot water to rehydrate – 10 min or more
3. In a large pan, saute garlic and onion in small bit of oil or broth until softened
4. Whisk flour into 1 cup veggie broth and add to pot to thicken
5. Add remaining veggie broth and chiles to pot, and stir thoroughly
6. Drain and press out any liquid from soy curls – add to same pot.
7. Add tomatoes to same pot, if using
8. Season with soy sauce, oregano, and cumin
9. Cook mixture in pot until it thickens.
10. Drain pot mixture to remove excess liquid, but save at least one cup of the liquid.  You want your filling to not be too wet.
11. Preheat oven to 350 degrees
12. Add enough saved pot liquid to cover bottom of a large casserole dish
13. Preheat corn tortillas in microwave until soft and pliable
14. Roll tortillas with cheese sauce, sour cream, and soy mixture from pot.
15. Place seam side down in casserole dish
16. Spread additional cheese sauce on top of dish along with any remaining broth
17. Bake at 350 degrees for 20 minutes or until bubbly
18. Garnish with shredded lettuce and salsa (and optionally chopped tomatoes, cilantro, and guacamole)