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Gallery Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 teaspoon minced, peeled fresh ginger 1/2 teaspoon caraway seeds, coarsely crushed 2 large (8 to 9 ounces each) red bell peppers, stems, seeds, and ribs removed, cut into 1/4-inch dice 1 large beet (about 8 ounces without greens), peeled and cut into 1/4-inch dice 1 3/4 cups homemade or low-sodium store-bought chicken stock 1/2 teaspoon coarse salt Freshly ground pepper 1/4 cup coarsely chopped fresh dill, plus sprigs for garnish 1/4 cup coarsely chopped fresh cilantro 1 tablespoon fresh lemon juice, or more to taste 1/4 cup plain low-fat yogurt
Gallery Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds
Recipe Summary Servings: 4
Gallery
Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds
Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds
Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 teaspoon minced, peeled fresh ginger 1/2 teaspoon caraway seeds, coarsely crushed 2 large (8 to 9 ounces each) red bell peppers, stems, seeds, and ribs removed, cut into 1/4-inch dice 1 large beet (about 8 ounces without greens), peeled and cut into 1/4-inch dice 1 3/4 cups homemade or low-sodium store-bought chicken stock 1/2 teaspoon coarse salt Freshly ground pepper 1/4 cup coarsely chopped fresh dill, plus sprigs for garnish 1/4 cup coarsely chopped fresh cilantro 1 tablespoon fresh lemon juice, or more to taste 1/4 cup plain low-fat yogurt
Directions
Heat oil in a large saucepan over medium heat. Add onion, ginger, and caraway seeds. Cook, stirring occasionally, until onions are soft, about 7 minutes. Stir in bell peppers and beet, and cook until peppers begin to soften, about 5 minutes. Add stock and 3 cups water; bring to a boil. Stir in salt; season with pepper. Reduce heat; simmer, partially covered, until peppers and beet are tender, about 45 minutes, stirring occasionally.
Stir in dill, cilantro, and lemon juice. Let cool completely. Refrigerate, covered, until cold, about 1 1/2 hours. Divide soup among 4 bowls; top each with 1 tablespoon yogurt. Garnish with dill sprigs.
Reviews
Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
All Reviews for Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
