|Plain yogurt||1⁄2 Cup (8 tbs)|
|Cumin powder||1 Teaspoon|
|Rock salt||To Taste|
|Pepper powder||To Taste|
|Coriander sprigs||1 Tablespoon (For Garnish)|
Cook the beetroot in its skin, along with the onion and 4 cups of water, till soft.
Discard skin and grind in a liquidiser with the onion.
Add the yogurt to this and blend well.
Add the cumin powder and salt and blend once more.
Mix this with the water used for cooking and reheat soup if desired.
Sprinkle the pepper powder when you serve in individual bowls.
Garnish with coriander sprig and serve.
The yogurt substitutes the need for cream very well.
Note This soup tastes good when served cold too.
Stir it well before serving as the vegetable and the yogurt will separate if kept for too long.