1/4 cup butter
1 1/2 cups chopped onion
1 tbsp. finely chopped peeled fresh ginger
1 1/2 tsps. minced garlic
1 1/4 lbs. carrots, peeled, chopped
2 tomatoes, seeded, chopped
1 1/2 tsps. grated lemon peel
3 cups or more vegetable stock
2 tbsps. fresh lemon juice
4 tbsps. sour cream, optional, for garnish

Directions:

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper.
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with a dollop of sour cream. Serves 4.

16 ounces of Tempeh
2 Tbs Tamari
4 Tbs Tahini
2 Tbs oil
3 Tbs lemon juice
2 Tbs parsley watercress or cilantro, minced
2 cloves garlic, minced
1 tsp dried thyme
1 onion, chopped
1 carot, grated
Nuts are optional

Directions:

Cut the tempeh in large cubes and steam for about 5 minutes. Cool the tempeh and crumble in a bowl. Add the remaining ingredients and mix well with a blender or just mash up with a fork. Serve the sandwich spread on bread or eat as a side dish.
Stir some nuts into the spread before you serve it if you like.

by Peaceful Inhaler