CHILLED RED PEPPER AND BEET SOUP WITH YOGURT AND CARAWAY SEEDS

Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds image

Provided by Martha Stewart

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 8 g, Fiber 5 g, Protein 4 g, Sodium 396 g