Sweet Earth Soup
Potatoes

8-10 servings
A rich hearty soup for a main course.

3 TB olive oil
1 lg onion, chopped, 3 c
3 cloves garlic, chopped, 2 TB
1 lg. burdock root, but into thin rounds, 2 c chopped
1 large handful dried sea palm fronds or kelp, 1 1/2 c soaked
1 lg. potato, chopped, 2 c
1 lg. yam, chopped, 4 c
1 tsp sea salt
2 TB tamari or to taste
5 c water
3 tbp ground fenugreek
1 1/2 tsp ground coriander3 c raw cashews
3 c water
chopped scallions for garnish

Break the sea palm fronds into pieces no longer than 1" Soak in water to cover for 20 minutes, then drain and compost the liquid. Set aside soaked sea palm fronds.
Meanwhile, heat olive oil in a heavy skillet. Saute garlic and onions 5 minutes or until translucent. Add burdock root,and saute until onions are translucent. Add fenugreek and coriander and saute one minute to mix the spices in with the oil. Add sea palm fronds, yams, potatoes, salt and 5 c water. Bring to the boil, and simmer, covered, 30 minutes until the vegetables are cooked.
Blend the 3 c water and 3 c cashews until creamy. No mash will remain. Remove cooked vegetables from heat, add 1 c of the boiling liquid slowly to the cashew cream, stirring constantly. Now add this back to the soup slowly. Taste for salt and/or tamari.

If necessary, return to a very low flame and heat to serving temperature. Take care not to boil. Garnish and serve immediately.