Spicy Sorghum Carrot Soup - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
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 mi
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Ingredients
- 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 1/2 cups cooked sorghum
- 1 teaspoon fresh lemon juice
- Salt
- pepper
- Plain yogurt, to serve (optional)
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