1. Put the kelp and water in a soup pot, and bring to a boil. Add the carrots, potatoes, and leeks, and simmer until tender, about 15 to 20 minutes. Or pressure cook 3 to 4 minutes.
2. Put half of the soup, 1 cup soymilk, 2 tablespoons tamari, black pepper and tarragon in a blender and process until smooth. Repeat with the other half of the ingredients. Garnish with parsley and serve.
3. For a more delightfully orange soup, remove the kelp before blending. Most of the nutrients will have gone into the water. For a darker soup with all of the sea vegetable’s nutrients, blend with the kelp.
Optional holiday seasoning: Replace thyme, basil and marjoram with nutmeg.