Friday, October 25, 2013

Moroccan-Spiced Carrot and Sorghum Soup


Another delicious recipe but this time for soup I found over at thekitchn.com is Moroccan-Spiced Carrot and Sorghum Soup. I had never had sourghum before but it is a hearty grain. A bit chewy but subtle enough. The soup was delicious.

Moroccan-Spiced Carrot and Sorghum Soup

Serves 8
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 teaspoon 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)
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. Serve hot with a generous swirl of plain yogurt on top.

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