Chilled Roasted Beet & Orange Soup topped with Cumin Yogurt
As I start to feel more settled in my new home in my new (old) country I finally grasp and appreciate all the wonderful aspects of this tough and life-altering move. I am finally in the same city as my parents’ and that’s a priceless joy. While so much is new to me, I realize everyday that I am back “home” embraced by the country of my birth. Of course I am still grappling (and will continue to grapple) with the traffic, pollution, noise levels and rather lackadaisical attitude of anyone I need to get any work done from. But for me the weighing scale is tipped over in favor of all that I have gained by moving here.
Life seems extremely rosy until I stand on the weighing scale. This transition has played havoc with my waistline. We had a couple of months of non-functional kitchens’ while moving out off our US home and after moving into our Mumbai home. Eating take-out for convenience coupled with saying goodbye to our favorite DC restaurants and jumping right into the Mumbai restaurant scene has had a devastating impact on my weight! So once again I return to my blog after massive gluttony with a diet recipe.
This Chilled Roasted Beet and Orange Soup is packed with both flavor and nutrients. While the sweetness and consistency are reminiscent of a smoothie the stock, garlic and onions provide a depth of flavor that elevates this to a soup. It’s a slightly sweet and extremely tasty treat in the hot summer months.
Try this is you are looking for an “upBEET” soup to “BEET” the blues of an insufferable diet or make it to just add a little panache to your summer dinner party!
Chilled Roasted Beet & Orange Soup topped with Cumin Yogurt
Recipe adapted for Washington Post’s: Sweet and Savory Beet Soup with Orange juice and Yogurt
Time: Active: 10 minutes Inactive: 1 hour
Yield: 4 cups
Recipe adapted for Washington Post’s: Sweet and Savory Beet Soup with Orange juice and Yogurt
Time: Active: 10 minutes Inactive: 1 hour
Yield: 4 cups
Ingredients:
Soup Ingredients:
1 tablespoon of extra virgin olive oil
2 large beets, peeled and chopped into ¾ inch pieces
2 whole cloves garlic, peeled
1 medium red or yellow onion, peeled and quartered
Salt and pepper to taste
1.5 cups of home made or store bought chicken or vegetable stock
1 tablespoon of orange zest
1 cup freshly squeezed orange juice
1 cup or more of water
A few ice cubes
Soup Ingredients:
1 tablespoon of extra virgin olive oil
2 large beets, peeled and chopped into ¾ inch pieces
2 whole cloves garlic, peeled
1 medium red or yellow onion, peeled and quartered
Salt and pepper to taste
1.5 cups of home made or store bought chicken or vegetable stock
1 tablespoon of orange zest
1 cup freshly squeezed orange juice
1 cup or more of water
A few ice cubes
Topping Ingredients:
¼ cup Low fat Greek yogurt or plain hung yogurt (See note)
1 tablespoon chopped chives or scallion greens
Salt and pepper to taste
1 teaspoon of olive oil
½ teaspoon cumin seeds
¼ cup Low fat Greek yogurt or plain hung yogurt (See note)
1 tablespoon chopped chives or scallion greens
Salt and pepper to taste
1 teaspoon of olive oil
½ teaspoon cumin seeds
Notes:
- Hung Yogurt/Hung curd: Take ½ cup of low fat yogurt and tie it up in a cheese or muslin cloth. Suspend this cloth over a small container for 30 minutes to an hour, so that all the excess water from the yogurt is strained out and the resulting yogurt is hung curd.
- Since this is a sweeter soup, I like serving it in little glasses as a precursor to a meal. The trick is to make it a thin consistency so it can be drunk out of a glass.
Method:
1. Preheat the oven to 220 degrees C (425 degrees F). Line a baking sheet with aluminum foil and spray it with cooking spray.
2. Toss the beets, garlic, and onion with the olive oil. Sprinkle with salt and pepper. Spread them on the baking sheet in a single line and roast them until the beets are soft, about 30 minutes.
3. Slightly cool the vegetables and place them in a blender along with the stock, orange zest, juice, water, ice cube, salt and pepper. Blend everything together. Add more water if required to get a smoothie like consistency. Season with salt and pepper. Run everything through a sieve and chill the resulting strained mixture.
4. While the soup is chilling whisk together the yogurt with salt, pepper and chives. In a small pan heat the olive oil and add the cumin seeds to it. Once they start sputtering turn of the heat. Stir the oil and cumin mixture into the yogurt. Put it into the refrigerator until you are ready to serve the soup.
5. When ready to serve the soup, place it into small glasses and top each glass with a dollop of the yogurt mixture.
1. Preheat the oven to 220 degrees C (425 degrees F). Line a baking sheet with aluminum foil and spray it with cooking spray.
2. Toss the beets, garlic, and onion with the olive oil. Sprinkle with salt and pepper. Spread them on the baking sheet in a single line and roast them until the beets are soft, about 30 minutes.
3. Slightly cool the vegetables and place them in a blender along with the stock, orange zest, juice, water, ice cube, salt and pepper. Blend everything together. Add more water if required to get a smoothie like consistency. Season with salt and pepper. Run everything through a sieve and chill the resulting strained mixture.
4. While the soup is chilling whisk together the yogurt with salt, pepper and chives. In a small pan heat the olive oil and add the cumin seeds to it. Once they start sputtering turn of the heat. Stir the oil and cumin mixture into the yogurt. Put it into the refrigerator until you are ready to serve the soup.
5. When ready to serve the soup, place it into small glasses and top each glass with a dollop of the yogurt mixture.
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