1 tablespoon extra-virgin olive oil 1 medium onion, cut into 1/2-inch dice 2 garlic cloves, minced One 28-ounce can whole peeled Italian tomatoes, crushed by hand, juices reserved 2 large beets (1 1/2 pounds), peeled and cut into 1/2-inch pieces 2 medium carrots, cut into 1/2-inch pieces 3/4 teaspoon ground cumin, plus more for serving 1/4 teaspoon cayenne, plus more for seasoning Sea salt Whole-milk plain Greek yogurt, for serving
How to Make It Step 1
In a large pot, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the tomatoes and their juices, the beets, carrots, 3/4 teaspoon of cumin and 1/4 teaspoon of cayenne. Season with salt and add enough water to cover the vegetables by 1 inch. Bring to a boil, cover partially and simmer over low heat until the vegetables are very tender, about 1 hour. Remove from the heat and let stand for at least 30 minutes to allow the flavors to develop. Step 2
Reheat the soup and season with salt, cumin and cayenne. Serve topped with a dollop of yogurt and a pinch of cumin.