Yield
Serves 6

A great comforting winter soup, especially when there is a surplus of root vegetables. The potatoes add a very nice creamy texture and thickness while the earthy flavor and vibrant ruby red color come from the beets. Garnishing with yogurt swirls adds to the presentation.

  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 pound beets, peeled and chopped
  • 1 cup chopped onions
  • 1 small red pepper, seeded and chopped
  • 1 large potato, peeled and chopped
  • 4 cups vegetable stock
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup low-fat yogurt, whisked until smooth
  • 1/4 cup pea shoot leaves

Heat the oil in a heavy-bottom skillet on medium-high heat. Add the cumin, coriander, beets, onions, pepper, and potato and cook until very fragrant, about 3 to 4 minutes.

Add the stock, salt, and pepper and bring it to a boil.

Cover the pan, reduce the heat to low, and simmer for 15 to 20 minutes, until the vegetables are cooked through. Gently transfer the mixture to a blender or a food processor and blend to a purée in batches.

Pour the soup into bowls and garnish with swirls of yogurt and chives.

Excerpted from Indian Harvest. Text and recipes copyright © Vikas Khanna 2015. Photographs copyright © Vikas Khanna and Michael Swamy 2015. Published by Bloomsbury USA, reprinted with permission.