Cut the carrots in half or in thirds depending on how big they are. Also cut 1 sausage in half, and all of the others cut into slices.
Chop the garlic and jalapeño, and sauté them in 2 tablespoons of olive oil for 2 minutes over medium-heat. Add the carrots and sauté for another 5 minutes.
Add the cumin, turmeric and salt and let it cook for another minute.
Add the chicken stock, apple sauce and the sausage half's, and stir. Place the lid on the pan and allow the carrots to cook until they soften, about 30 to 40 minutes over medium-heat. You can speed up this process by making this in a pressure cooker.
In the meantime, sauté the sausages in a skillet with 1 tablespoon of olive oil until they brown, over medium-heat.
Once the carrots are finished cooking and are soft, remove the sausage half's. Slice them and mix them with the sautéed sausages in the skillet.
Using an immersion hand blender, puree the carrots in the pan. You can also use any blender you have. Add the carrots and stock to your blender and blend to puree everything.
Mix in the sausages with the carrot puree and serve.
In place of the chicken stock you can use any bone broth of your preference.