8ozOrganic Garden Veggie Tempehcut into ½-inch cubes
1tbspchopped dill
Instructions
In a large pot, heat 2 tablespoons oil over medium heat.
Add onion and salt; cook, stirring frequently, for 6-8 minutes or until onion is soft.
Add carrots, cover and reduce heat to low. Cook, stirring frequently, about 5 minutes.
Add broth and bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes.
In a blender, purée soup in batches until creamy. Add tomato paste and lemon juice and blend for a few seconds.
In a skillet, heat 2 remaining tablespoons oil over medium-high heat. Add tempeh and cook for 3 minutes, stirring frequently. Add dill and cook for 30 seconds.
Ladle soup into six bowls and top each bowl with tempeh. Serve with your favorite grilled cheese sandwiches—I like mine with Smart Bacon.