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Active time
20 minutes
Total time
50 minutes
6 servings
Serving Size
1/6 recipe

3 tablespoons olive oil, divided

1 medium white onion, chopped

2 teaspoons fennel seeds

1 ½ teaspoons cumin seeds

1 ¼ pounds carrots, peeled and sliced into ¼-inch thick coins

½ 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 ½ cups cooked sorghum

1 teaspoon fresh lemon juice

Salt and pepper, to taste

Plain yogurt, to serve (optional)

  1. 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. 
  2. Add broth, coriander, and bay leaf. Bring mixture to a boil, cover, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
  3. 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.


Calories: 210
Total Fat: 8g
Saturated Fat: 1g
Sodium: 220mg
Carbohydrate: 34g
Total Sugar: 8g
Added Sugar 0g
Fiber: 7g
Protein: 4g

Yield: 6 servings

Serving Size: 1/6 recipe

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