CHILLED BEET SOUP WITH YOGURT AND PEPITAS

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Chilled Beet Soup with Yogurt and Pepitas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

1 pound roasted or boiled red beets, coarsely chopped
1 cup light coconut milk
2 teaspoons fresh lime juice
1 teaspoon finely grated peeled ginger
1 teaspoon kosher salt
Freshly ground black pepper
4 teaspoons nonfat plain Greek yogurt
4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds

Steps:

  • Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
  • To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.

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