Chunky Red Beet-and-Tomato Soup
This superhealthy, supereasy soup is from Michael Stebner, director of culinary innovation for Sweetgreen, a Washington, DC-based string of restaurants that focuses on healthy and delicious food that’s also good for the planet.
- 1 Tbsp extra-virgin olive oil
- sea salt
- 0.25 tsp cayenne, plus more for seasoning
- 0.75 tsp ground cumin, plus more for serving
- 2 medium carrots, cut into 1/2-inch pieces
- 2 large beets (1 1/2 pounds), peeled and cut into 1/2-inch pieces
- 1 28-ounce can whole peeled Italian tomatoes, crushed by hand, juices reserved
- 2 garlic cloves, minced
- 1 medium onion, cut into 1/2-inch dice
- whole-milk plain Greek yogurt, for serving
- In a large pot, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the tomatoes and their juices, the beets, carrots, 3/4 teaspoon of cumin and 1/4 teaspoon of cayenne. Season with salt and add enough water to cover the vegetables by 1 inch. Bring to a boil, cover partially and simmer over low heat until the vegetables are very tender, about 1 hour. Remove from the heat and let stand for at least 30 minutes to allow the flavors to develop.
- Reheat the soup and season with salt, cumin and cayenne. Serve topped with a dollop of yogurt and a pinch of cumin.
Make Ahead: The soup can be refrigerated for up to 3 days.
Recipe Credit: Michael Stebner
Image Credit: Nate Cover