This article was sponsored by R.W. Knudsen. All opinions and carrot fennel soup are my own.
I’ve been in the mood for soup lately. It’s springtime in Manhattan and although the weather has been warmer, we hit a few cooler days this week and I decided to roast up some naturally sweet veggies to make a special soup for you! I’ve been receiving a lot of requests from all of you to make soup recipes with lots of real-food flavor and this soup is just the thing to liven up your taste buds. I used a very special ingredient in this soup, something you usually don’t find in a typical soup recipe but hey, why not get a little creative, right? When you’re cutting out sugars and other processed foods, it’s key to look for products that are made from whole foods to give your recipes a boost of flavor without the additives. To get this flavor boost I’m talking about, I’ve been playing around in my kitchen with juices lately- not just any juices- but the R.W. Knudsen line of juices that have literally been blowing my mind. Today I’m using their Apple Ginger juice (no added sugar, no preservatives, no artificial colors or flavors-yay!) to add some sweetness and real fruit flavor to this Carrot Fennel Soup.
I’ve always been an out-of-the-box recipe developer when I create my recipes with you in mind, especially since they are naturally free of gluten, dairy, soy and refined sugar. So, getting creative is my superpower. There’s nothing more that I love than getting lost in my kitchen among a ton of veggies and fruits to create something extraordinary for you to whip up in your kitchen. If you’ve been following along the last few months, you probably remember seeing my Roasted Cauliflower and Beet Salad recipe where I used the R.W. Knudsen juices to add flavor to the salad dressing. Let’s just say that I’ve been on a real juice-kick since then and I’m having a bit too much fun pouring these juices in everything from dressings to marinades to soups and smoothies. And the best part is there’s not an artificial ingredient in sight. Check the labels of these juices; they’re full of all whole foods made from whole ingredients. Just the way I like it!
I’ve seen a huge shift in the last few months to a focus on real food and using real food to create flavor instead of looking to processed foods, which are full of ingredients I surely can’t pronounce and I’m sure you can’t pronounce them either. So, I wanted to create a spring-time soup that you could enjoy made from only a few ingredients (including this no-sugar added Apple Ginger juice) so you can see how I create maximum flavor in my recipes without processed condiments, chemicals, artificial ingredients and sugar.
So, get your soup spoons ready because this bowl of sunshine is going to make you smile. I’m pretty sure you’ll want to make this throughout the spring and probably into the summer and fall, as well. You can easily serve this soup at room temperature or chilled in the warm summer weather- so it’s fun and fabulous to enjoy anytime of the year.
I roasted fresh fennel and carrots with extra-virgin olive oil, sea salt and pepper, then I let these veggies cool and tossed them into my food processor along with hemp seeds, tahini, fresh parsley, low sodium vegetable broth and the most amazing Apple Ginger juice I’ve ever had from R.W. Knudsen. (In case you haven’t seen tahini before, tahini looks like peanut butter in a glass jar but it’s made from sesame seeds). See how easy it can be to add fresh flavor to homemade recipes? Nothing complicated. Nothing exhausting. Just pure, simple, wholesome food. Exactly how you like it!
Enjoy and have a beautiful week!
- 4 large carrots trimmed
- 1 large head fennel thinly sliced and fronds trimmed
- 2 tsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 1 3/4 cup low-sodium vegetable broth room temperature
- 4 Tbsp. R.W. Knudsen Apple Ginger juice
- 1 Tbsp. finely chopped fresh parsley plus more for garnish
- 1 tsp. hemp seeds
- 1 tsp. tahini
- 1 Tbsp. slivered raw almonds optional for garnish
Preheat the oven to 400 degrees F.
Place the carrots on one rimmed baking sheet. Add 1 tsp. oil, salt and pepper to taste and toss to coat.
Place the fennel slices on another rimmed baking sheet. Add 1 tsp. oil, salt and pepper to taste and toss to coat.
Transfer both baking sheets to the oven. Roast the carrots for 30 minutes or until very tender. Roast the fennel for 45 minutes or very tender.
Remove both baking sheets from the oven and set aside to cool for 15 minutes.
Transfer the carrots and fennel to a food processor with the remaining ingredients. (I kept my vegetable broth at room temperature but if you make this recipe in the winter, you can heat it up).
Process the food processor until the mixture forms a soup consistency. Garnish with additional parsley and slivered almonds, if desired. Season to taste with salt and pepper and serve immediately.
This post was sponsored by R.W. Knudsen. All opinions are my own.