Beet and Yogurt Soup

It is delicious and the color is just amazing! Splendid table recipe.

Yields: 6 servings

Ingredients
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
1/2 cup low-fat yogurt, whisked until smooth

Preparation 
1. 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.

2. 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.

3. Transfer the mixture to a blender or a food processor and blend to a purée and garnish with swirls of yogurt.