Spicy Sorghum Carrot Soup

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).

Banner Image:

Carrot Sorghum Soup.png

Grain:

Ingredients:

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)

Active time:

20 minutes

Yield:

6 servings

Nutrition:

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

Author:

Recipe and photo courtesy of Desert Oasis Teﬀ & Grain [2].

Diet:

African Heritage Diet

Recipe tags:

Quick & Easy Affordable

Course:

Soups & Appetizers

Meal:

Lunch

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

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

Serving Size:

1/6 recipe