Chilled beetroot soup:
Roast beets wrapped in aluminium foil until tender. Remove skins and discard. Cube the beets and add to a large blender jar.
Dry roast cumin seeds in a pan and grind to a find powder.
Blend the beets with a little water until smooth. Add coriander powder, cumin powder, yogurt, pepper and salt and continue to blend until really smooth and velvety. Refrigerate for at least an hour before serving.
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