The spices in this Moroccan Carrot Sorghum Soup will warm up any fall or winter day.
½ cup sorghum
1 ½ cups water
3 tablespoons olive oil, divided
1 medium white onion, chopped
2 teaspoons fennel seeds
1 ½ teaspoon 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 teaspoon fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
Rinse the sorghum and place in a pot with water. Bring to a boil, cover and reduce heat to a simmer until the grains are tender, about 45 minutes. Drain away any excess liquid and set aside.
In a large soup pot over medium heat, warm 2 tablespoons of the olive oil and cook the onion until soft and translucent, 4 to 5 minutes. Add the fennel and cumin seeds and cook, stirring until fragrant, 1 to 2 minutes. Add sweet potatoes, carrots and remaining 1 tablespoon olive oil and stir well to coat with onion mixture. Cook down for 5 minutes. Add broth, coriander and bay leaf.
Bring mixture to a very low 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 or with an immersion blender. Stir in the cooked sorghum and add lemon juice, salt and freshly ground pepper to taste.