Beet Soup with Indian Spices

• 5 or 6 medium red beets with greens (about 2 1/2 pounds with greens), stems and greens cut off and reserved
• 2 teaspoons canola oil
• 1 medium onion, halved lengthwise and cut into thin half-moons
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Pinch of cayenne pepper, or to taste
• 1/8 teaspoon freshly ground pepper
• 3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 1/4 cups)
• 3/4 teaspoon coarse salt
• 1 3/4 cups homemade or low-sodium store-bought chicken stock
• 1/3 cup plain low-fat yogurt

1. Cut the beet greens into thin strips and the stems into 1/4-inch pieces; set both aside.
2. Peel the beets with a vegetable peeler; cut into 1/4-inch-thick matchsticks.
3. Set aside.
4. Heat the oil in a large saucepan over medium heat until hot but not smoking.
5. Add the onion; cook, stirring occasionally, until softened and just browned, about 7 minutes.
6. Add the garlic; cook until fragrant, about 1 minute.
7. Add the cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
8. Add the tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until the juices are released, about 2 minutes.
9. Add the stock and 4 1/2 cups water (for a thinner consistency, add up to 5 cups water); bring to a boil.
10. Add the beets and stems.
11. Reduce heat; simmer until the beets are tender, about 35 minutes.
12. Add the greens; cook until just tender, about 5 minutes.
13. Divide the soup among 6 bowls; divide the yogurt among the servings.

red beets, canola oil, onion, garlic, ground cumin, ground coriander, cayenne pepper, freshly ground pepper, tomatoes, coarse salt, chicken, yogurt

Taken from www.epicurious.com/recipes/food/views/beet-soup-with-indian-spices-392297 (may not work)