Carrot, Sweet Potato and Sorghum Soup

24 Oct

Sorghum is another one of my “new” discoveries thanks to October Unprocessed. I suppose I can’t technically “discover” an ancient grain, but my pantry, nor diet, has never seen it before! And when you don’t quite know what to do with a new ingredient, you can always throw it in a soup. And that’s what I did with this grain.

This beautiful soup is packed with vitamins and minerals, is low in fat and sodium, and is full of Moroccan flavors. Oh, and it’s completely vegan (leave out the yogurt for that)! Serve it as a first course, as a side dish to a grilled cheese sandwich, or on its own!

Have you added anything “new” to your diet lately?

Carrot, Sweet Potato and Sorghum Soup, adapted lightly from The Kitchn

Serves 8 – a huge pot of soup

  • 1/2 C sorghum
  • 1.5 C water
  • 3 tbsp olive oil, divided
  • 1 medium onion, chopped
  • 3 ribs celery, chopped
  • 1 tsp ground cumin
  • 2 tsp fennel seeds (don’t have fennel? check your tea cabinet – I opened up a bag of fennel tea and dumped that in!)
  • 1 package mini carrots (16oz), cut into 1/4″ coins
  • 1 huge sweet potato, peeled and cubed
  • 6 C water
  • 1 tbsp dried parsley
  • 1/2 tbsp oregano
  • 1 tsp each of sea salt & fresh cracked pepper
  • 1 tsp paprika
  • 1 tsp bay leaves
  • 1 tsp lemon juice
  • more salt & pepper, to taste
  • plain nonfat Greek yogurt, to serve

In a small pot, bring water and sorghum to a boil. Reduce heat to simmer and let cook for 45 minutes, covered. Once done, drain water and set aside.

In the meantime, heat 2 tbsp oil in a large stock pot. Cook onion and celery for 5 minutes. Add cumin and fennel and cook another 2 minutes, until fragrant.

Stir in carrots, sweet potato, and another tbsp olive oil and cook another 5 minutes. Add all the water and seasonings (parsley, oregano, S&P, paprika, bay leaves). Cover and bring to a boil.

Reduce heat to simmer, cover, and let cook for 30 minutes.

Use an immersion blender, or your stand blender, to puree soup completely. Stir in lemon juice, more salt and pepper as needed, and the cooked sorghum. Serve hot, with a dollop of yogurt stirred in. Keep leftovers refrigerated and reheat as necessary. Enjoy this warm, comforting soup on a chilly fall day.

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One Response to “Carrot, Sweet Potato and Sorghum Soup”

Trackbacks/Pingbacks

  1. Sorghum Black Bean Salad | Eat, Drink, Be Healthy! - October 31, 2013

    […] Unprocessed Challenge with a super healthy, very easy, and surprisingly flavorful salad! I gave you sorghum in soup, and now it’s time for a cold version of the […]

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