One Pot Vegan Dill Pickle Chowder

0 Heat the olive oil on medium high in a large soup pot.
1 Add the onion, carrots, garlic and pickles to the pot. Sauté, reducing heat as needed, until the onion is translucent. About 1-2 minutes.
2 Add the sausage to the pot and break up into crumbles with a wooden spoon. Toss with the veggies and continue to sauté until the sausage is brown. 1-3 more minutes. Season with a pinch of salt and pepper.
3 Remove the sautéed sausage and veggies from the pot, put in a separate bowl and set aside. 
4 Now, add the potatoes to the pot and heat on medium. Sprinkle the potatoes with a pinch of salt and pepper. Toss. 
5 Pour the vegetable broth into the pot and stir the potatoes with the broth. Bring to a simmer, reduce heat to medium low. 
6 Let the potatoes simmer for about 10-15 minutes or until the potatoes are tender.
7 While the potatoes simmer, whisk together the vegan yogurt, pickle juice and flour in a small mixing bowl. 
8 Once the potatoes are tender, pour the yogurt mixture into the pot with the broth and potatoes and whisk to combine. 
9 Then add the veggies and sausage back to the pot and stir everything together. 
10 Bring back to a simmer, and let simmer until the chowder thickens slightly and is creamy.
11 Season with a pinch of salt and pepper. Add the fresh dill and stir. 
12 Taste and adjust seasonings, adding more salt and pepper and/or pickle juice if needed. 
13 Serve!