Black-Eyed Pea Soup with Cajun Cashew Cream (Edit recipe)

Ingredients

For the cajun cashew cream:

• 1 cup Organic Sprouted Cashews (Unsalted) - Lark Ellen Farm, soaked 4 hours or overnight
• 1/2 cup Water
• 1 tsp Lemon Juice
• 1 tsp Apple Cider Vinegar
• 1/2 tsp Smoked Paprika
• 1/4 tsp Garlic Powder
• 1/4 tsp Black Pepper
• 1 pinch Oregano, Dried
• 1/4 tsp Kosher Salt

For the soup:

• 2 Tbsp Olive Oil
• 1 whole Carrots, large, finely diced
• 2 pieces Celery, 2 stalks, finely diced
• 2 whole Shallot, finely diced
• 1/2 tsp Kosher Salt
• 2 cloves Garlic, minced
• 2 cups Black Eyed Peas, either pre-soaked or canned
• 1 tsp Smoked Paprika
• 1/4 tsp Oregano, Dried
• 1 tsp Thyme, Fresh, minced
• 4 cups Vegetable Broth
• 2 cups Kale, chopped
•  Black Peppercorns, Ground Fresh