recipe by Chef Michael Williams
Kelp, Carrot and Cashew Soup
Ingredients- serves 6
2 tablespoons olive oil
1 cup red onion (sliced thin)
1 cup carrot (grated)
2 tablespoons garlic (minced)
1 cup raw cashews (chopped)
2 teaspoons paprika
1 liter vegetable stock
1 cup dried kelp (cut into small pieces)
Salt and pepper to taste
Pre-heat a large pot on medium heat.
Add the red onions and saute until beginning to brown.
Add the carrot, garlic, cashews and paprika and saute for one minute more.
Now pour in the stock and bring to a boil.
Reduce heat to a simmer and add kelp. Simmer for 5 minutes, season to your taste preference with salt and pepper and serve.