In a large stock pot of Dutch Oven, saute the minced garlic, diced onions, carrots, and celery until the onions are translucent.
Add a small amount of vegetable broth or water if the vegetables to prevent sticking.
Add the peeled, diced potatoes, cumin, turmeric, salt, and pepper.
Add 4 cups of vegetable broth, which will cover the diced vegetables.
Turn the heat up and bring to a boil.
Reduce the heat to simmer, and cook uncovered for 20 minutes.
In the meantime, combine the plant milk, flour, and nutritional yeast.
Blend until smooth.
Pour the milk mixture into the hot soup pot.
Stir; the potato chowder will thicken immediately.
Garnish with a sprinkle of crushed red pepper flakes and a pinch of parsley.