heat avocado oil in a large pot then add garlic, onion, celery, sage and thyme in a large pot. dice the baby rainbow carrots and add them in with the veggie broth and oat milk once the onions are translucent.
wash, peel and dice the turnips into small cubes and add them into the pot. the liquid should be just barely covering the mixture - add a bit more veggie broth & oat milk if you need. keep heat on low and keep pot covered.
once the turnips have softened (should take 20-30min), mix in nutritional yeast then remove pot from heat and use your immersion blender to blend the soup. make sure your immersion blender is on the highest level and blend until soup is completely creamy. if the soup isn't getting creamy, add it back to the heat to soften up a bit more before blending again.
return pot to heat and mix in kale and corn. I soaked my kale in a tbsp of avocado oil and the juice of half a lemon to soften it up and take away some of the bitterness, but you can just add it in directly.
top with additional sage and thyme and serve with rice paper bacon. feel free to cut your rice paper bacon into bits and mix into the soup - note that if you're saving your soup for later, the bacon will taste best added in fresh.