In a large saucepan, cook carrots, celery, onion, and bell pepper in oil until tender. Add vegetable broth or water and potato, and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add the corn and cook another 10 minutes, stirring frequently. In a small bowl, combine soymilk, flour, thyme, salt, and pepper; stir into vegetable mixture. Cook, stirring often, until mixture is thick and bubbly.

2 medium carrots
1 medium celery stalk
1 medium yellow or white onion, diced
1 medium red bell pepper, diced
2 cups corn kernels
2 cups vegetable broth or water
1 cup red potatoes, diced
1 cup soymilk or ricemilk
1 tablespoon flour
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon black pepper