serves 4
2tbsp Vegan margarine
1 cup shredded carrot
1 cup finely minced onion
2 cups skinned and blended fresh tomatoes
1 1/2 cups vegetable broth
1/2 tsp dill seed, ground
1 tbsp agave syrup
1/2 cup fresh hulled sunflower seeds
Garnish
coconut cream
1 scallion minced
1 avocado sliced for garnish
Heat the vegan margarine in a saucepan and saute the carrots and onions slowly for 3-4 mins.
Add the sunflower seeds and the vegetable stock and cook on medium simmer for 15-20 mins (until onions are barely tender).
Remove from heat and in a blender, blend until smooth with the fresh tomato blend.
Return to the pan add the syrup, dill and bring to a simmer, slowly stirring.
Check seasonings.
Serve in warmed bowls with coconut cream swirls, and minced scallions and avocado slices.
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