Title: Creamy Vegetable Tahini Soup
Categories: Soup Vegetarian Vegan
Yield: 6 Servings

1/3	c	Raw tahini
1/3	c	Water
3	tb	Tamari
1	tb	Freshly squeezed lemon juice
1	ts	Ground cumin
1	pn	Cayenne pepper
4	c	Vegetable stock or bouillon OR water
2	md	Carrots; chopped
2	c	Finely chopped broccoli - florets and stalks
2	md	Leeks; sliced - (thoroughly washed)
2	md	Tomatoes; coarsely chopped
1/4	c	Finely chopped fresh parsley

Put the tahini, the 1/3 cup water, the tamari, lemon juice, cumin, and cayenne in a small bowl, and stir together.

Put the vegetable stock and carrots in a large pot, cover, and bring to a boil over medium heat. Immediately reduce the heat, and simmer for 5 minutes. Stir in the broccoli, leeks, tomatoes, and parsley. Cover and return to a boil over medium-high heat, then immediately reduce the heat and simmer until the vegetables are tender, about 5 minutes.

Add the tahini mixture and stir until mixed. Bring just to a simmer, and serve immediately.

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

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