Spicy Sorghum Carrot Soup

The sorghum in this beautiful soup lends great texture and heartiness to it.

3 tablespoons olive oil, divided

1 medium white onion, chopped

2 teaspoons fennel seeds

1 1/2 teaspoons cumin seeds

1 1/4 pounds carrots, peeled and sliced into 1/4-inch thick coins

1/2 pound sweet potatoes, peeled and cubed (1 large or 2 medium)

6 cups low-sodium vegetable broth

1 teaspoon ground coriander

1 bay leaf

1 1/2 cups cooked sorghum

1 teaspoon fresh lemon juice

Salt and pepper, to taste

Plain yogurt, to serve (optional)

In a large pot, heat 2 tablespoons olive oil, add onion and cook 4 to 5 minutes over medium heat until soft. Add fennel and cummin seeds, cook another 1 to 2 minutes, stirring often. Add carrots, sweet potatoes, and remaining 1 tablespoon olive oil, stir well to coat. Saute for five minutes.
Add broth, coriander, and bay leaf. Bring mixture to a boil, cover, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
Discard bay leaf and puree soup in batches in a food processor. Sitr in the cooked sorghum and heat until warmed. Add lemon juice, salt and pepper, to taste. Serve hot with a swirl of yogurt on top (optional).

Recipe and photo courtesy of Desert Oasis Teff & Grain.

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