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)
- 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.
Total Fat: 8g
Saturated Fat: 1g
Total Sugar: 8g
Added Sugar 0g