Carrot Veggie Soup

Prep and cook time:  1 hour      Serves 6-8

1      onion, peeled and chopped
2      stalks celery, washed and sliced
1      clove garlic, peeled and crushed
1      bay leaf (optional)
3      carrots, peeled and thinly sliced
1      medium leek, white and light green parts trimmed and sliced
6½   vegetable stock or healing bone broth
2      tablespoons kelp flakes

Put the onion, celery, garlic, bay leaf, carrots, and leek in large saucepan and add the stock. Bring to a boil and simmer for 15-20 minutes, or until the vegetables are very soft; stir occasionally. Remove from heat and cool for 5 minutes. Carefully transfer to a food processor or use a hand blender to blend until smooth. Return the soup to the pan and heat through gently, stirring regularly. Sprinkle with kelp flakes and serve hot.