Carrot soup

1 cup diced carrots
1/2 cup grated onion
1 1/2 cups water
Sea salt
Nori for garnish

Dice the carrot into small cubes and finely grate the onion.
Add the vegetables to a pot with the water and a pinch of sea salt. Bring to a boil and then reduce the heat to low and simmer, covered, for 25 minutes.
Remove from the stove and purée the vegetable mixture in a hand food mill. Return the mixture to the stove, add another pinch of sea salt, stir, and simmer for a further 10-15 minutes.
Garnish with nori strips and carrot flowers.

Recipe from Aveline Kushi’s Complete Guide to Macrobiotic Cooking