Fall Recipe: Moroccan Spiced Carrot Sorghum Soup
Ingredients
- 1/2 cup sorghum
- 1 1/2 cups water
- 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 teaspoon fresh lemon juice
- Kosher salt, to taste
- Freshly ground pepper, to taste
- Plain yogurt, to serve (optional)
Instructions
Fall Recipe: Moroccan-Spiced Carrot & Sorghum Soup serves 6 original recipe by The Kitchn.
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