Heat a large pot over medium heat until hot. Add onion and fennel; cook about 8 minutes or until beginning to brown and stick to the pan. Stir in broth, 1 cup water, apples, ginger, tarragon, thyme, salt and pepper; bring to a boil over high heat. Reduce heat to medium and simmer about 35 minutes, or until fruit and vegetables are very tender, stirring occasionally.
Carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls; garnish with seeds.
Source: Whole Foods Market