Heat olive oil in a dutch oven or stockpot over medium heat. Add onion and cook for 5-7 minutes until soft and translucent.
Add garlic and cook until fragrant (1-2 minutes).
Add carrots, potatoes, salt, pepper, and nutmeg to the pot and mix well. Add vegetable broth and stir.
Bring soup to a boil, once it's bubbling, reduce heat and allow soup to simmer for 15 minutes until the potatoes are tender.
Stir in almond milk and nutritional yeast. Add soup to a blender and blend until smooth (you will most likely have to do this in batches. It takes me 2 batches). You can also use an immersion blender.
Pour soup back into the pot over medium heat. Add broccoli and cook until tender, stirring frequently (about 10 minutes).
Serve warm!
Video
Notes
Leftovers keep well in the fridge for about 5 days.