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.
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