Title: Creamy vegetable tahini soup
 Categories: Soups, 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.