1 kg (2.2 lbs) Carrots, unpeeled (if organic), roughly chopped
1 Onion, sliced
1 small Leek (or half of a big one), sliced (and rinsed if dirty)
4-6 Garlic Cloves, minced
2-3 Sheets of Kombu
1 tsp dried Turmeric (2 tsp if using fresh)
1-6 Jalapeños (depending on how spicy they are), de-seeded if spicy and sliced (these are optional, you can also leave them out or replace with 2-3 Tbsp of fresh ginger, minced)
2 c Coconut Milk (one can if using canned)
6 c Water
Sea(weed) Salt, to taste
Lots of fresh Black Pepper (to enhance turmeric absorption)
Instructions
In a pot, on medium/low heat, melt the coconut oil with a splash of water and sauté the carrots, onion, leek and garlic until the veggies soften.
Add the turmeric and continue to sauté for another minute or so.
Add the coconut milk, water and kombu and bring to a boil, lowering the heat to a simmer for about 15-20 minutes, You should be able to break the carrots in half with a wooden spoon.
Add the jalapeños (start with a little bit, taste as you go, you can always add more) and (carefully) blend in small batches in a blender. I recommend you wait until it cools before you do this, or use an immersion/stick blender.
Add the full strips of kombu into the bowl with the blended soup so that it will continue to steep its minerals and flavour into the soup.
Whisk up the soup and adjust with sea(weed) salt and pepper if needed.
If it needs more jalapeño, add some soup back into the blender and blend with more jalapeño.
Serve immediately or keep in the fridge for up to five days (it also freezes very well).
Recipe by The Crushing Cancer Kitchen at https://thecrushingcancerkitchen.com/roots/carrot-jalapeno-soup/