• 2 medium beets (about 125 grams each)
  • 200ml yogurt
  • ¾tsp cumin seeds (or) ½ tsp cumin powder
  • 1tsp coriander powder
  • Freshly ground black pepper
  • Salt, to taste
  1. Preheat oven to 180 C (360 F). Wrap the beets separately in aluminium foil and bake in the oven for about 45 minutes or until cooked. (A good test is to insert a knife into the beets – you know they’re cooked if it goes through without any resistance). Once cool enough to handle, peel the skins away and discard (wear gloves at this stage if you don’t want to get your fingers stained). Cube the beets and add to a large blender jar.
  2. Roast the cumin seeds in a dry pan until aromatic. Grind to a fine powder in a pestle and mortar or a blender.
  3. Blend the beets along with ¼ cup of water until smooth. Add yogurt, coriander powder, cumin powder, pepper, and salt and continue to blend until well incorporated. You might need to add more water to get the right consistency. Taste and adjust seasoning.
  4. Refrigerate the soup for at least an hour before serving. Best served chilled.
Recipe Notes

Adapted from Nigella Lawson