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 vegetable broth
1 teaspoon ground coriander
1 bay leaf
1 1/2 cups cooked Desert Oasis cooked sorghum
1 teaspoon fresh lemon juice
salt and pepper, to taste
plain yogurt, to serve (optional)

In a large pot, heat 2 tablespoons olive oil, add onion and cook 4-5 minutes over medium heat until soft. Add fennel and cumin seeds, cook another 1-2 minutes, stirring often. Add carrots, sweet potatoes and remaining 1 tablespoon olive oil, stir well to coat. Sauté for five minutes. Add broth, coriander and bay leaf. Bring mixture to a boil, cover, reduce heat and simmer until vegetables are tender, 25-30 minutes. Discard bay leaf and puree soup in batches in a food processor. Stir in the cooked sorghum and heat until warmed. Add lemon juice, salt and pepper, to taste. Serve hot with a swirl of yogurt on top (optional). Serves 6.