• 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.

Vikas Khanna
Vikas Khanna is a chef, restaurateur, food writer, filmmaker and host of the TV show "MasterChef India." He is the author of several cookbooks, including Flavors First: An Indian Chef's Culinary Journey. He is the founder of Cooking for Life and SAKIV organizations, which host events in support of relief efforts and awareness issues. Khanna has received several awards, including the Access to Freedom Award from SATH and The Shining Star Award from Just One Break, Inc. The documentary series "Holy Kitchens" was based on his journey to discover the spiritual foods that create shared identity.