Red Beet-and-Tomato Soup


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.

WL-972430 SOUP CUP 4" | 10 CM 10 OZ | 300 ML
Recipe by:
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