Brace your taste buds for a delicious, warm and welcoming flavor explosion! This soup can be served as the perfect centerpiece for lunch, a tantalizing start to dinner, or even as a savory breakfast on a chilly winter day.

Matthew Kenney is a celebrated American chef, entrepreneur, author and educator with expertise in plant-based cuisine. He has authored 12 cookbooks and is the founder of the Matthew Kenney Culinary Academy, a plant-based education and wellness business offering courses in eight cities worldwide as well as online. Food and Wine magazine has recognized the academy as one of the top resources for cooking classes in the world.

5 ½ C carrots, 3-inch pieces

2 ½ C onion, julienned

1 T olive oil

1 t fennel seeds

½ t black peppercorns

1 t coriander seeds

1 T cumin seeds

1 t caraway seeds

2 t saffron

1 gallon vegetable stock

2 t salt

1 ½ T maple syrup

2 T lemon juice


½ bunch thyme

10 dill sprigs

½ bunch parsley stems

For the sachet, wrap all the clean herbs in cheesecloth and tie with kitchen twine.
Wash, peel and cut carrots. Peel skin off onions, cut them in half and julienne. Heat stock pot on medium-high and add olive oil. When oil shimmers, add the carrots. Sear carrots on two sides. Once seared and golden brown, add onions and spices (minus the saffron). Sauté onions until soft and translucent, approximately 5 minutes. Add vegetable stock, sachet, salt and saffron. Bring to a boil then turn down to simmer for 20-30 minutes. When soup is cooked and carrots
are soft, remove sachet and blend the soup in batches until smooth. Whisk in lemon juice, maple syrup and more salt if needed. Garnish with flavored oil and Za’atar spice. Yields 8 portions.

Join Kenney and vegan chef and colleague Chloe Coscarelli, two of the nation’s most well-known vegan chefs, for their Vegan Dinner on Saturday, February 25, at the Food Network & Cooking Channel South Beach Wine & Food Festival at the newly opened Plant Food + Wine at The Sacred Space Miami. For mindful eaters looking to elevate their vegetable dining, this dinner blends the plant-focused cooking sensibilities of Coscarelli, founder of New York City’s popular by CHLOE restaurant, and Kenney, whose Miami restaurant and education center will serve as the evening’s clean-eating platform.

For more information check out the SOBEWFF site.

Photography by Anna Schwaber

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