Yield:  6-8 Servings


  • 1, 5" Strip of Kelp or 4 strips of Alaria
  • 4 Cups Water
  • 5 medium Carrots, peeled and chopped
  • 3 medium Potatoes, peeled and chopped
  • 2 large Leeks, mostly white part OR 2-3 medium Onions, chopped
  • 2 Cups Milk of choice
  • 4 T Tamari
  • Black Pepper, Garlic, and Tarragon, to taste


While chopping the other ingredients, bring the water and Kelp or Alaria to a boil. Add the Carrots, Potatoes, and Onions and allow to simmer until tender, about 20 minutes. Once tender, add the Milk, Tamari, and seasonings. For a green, nutrient-dense soup, leave the seaweed in. For a bright orange soup, remove it (most of the nutrients have already become part of the stock). Working in batches or using an immersion blender, blend the soup until smooth. Adjust seasonings to taste and serve. 


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