Tomato & carrot soup with crispy tempeh croutons
1 240 g package Noble Bean tempeh (thawed and diced into small cubes)
¼ cup extra virgin olive oil, divided
1 large diced onion
½ teaspoon salt
4 cup carrot, peeled and cut into 1/2-inch rounds
4 ½ cups vegetable broth
¼ cup tomato paste
1 teaspoon lemon juice
1 tablespoon chopped dill
¼ cup coconut milk (optional)
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. Use an immersion blender to puree.Or in a blender, puree soup in batches until creamy. Add tomato paste and lemon juice and blend for a few seconds.
In a separate skillet, heat remaining 2 tablespoons oil over medium high heat. Add the tempeh and cook for 3 minutes, stirring frequently. Add dill and cook for 30 seconds. Ladle soup into six bowls and top each bowl evenly with tempeh.