1 3/4cuplow-sodium vegetable brothroom temperature
4Tbsp.R.W. Knudsen Apple Ginger juice
1Tbsp.finely chopped fresh parsleyplus more for garnish
1tsp.hemp seeds
1tsp.tahini
1Tbsp.slivered raw almondsoptional for garnish
Instructions
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.