Beet-And-Tomato Soup With Cumin

1. 1

   In a large saucepan, cover the beets with water. Bring to a boil and cook over moderately high heat until tender, about 1 hour; if necessary, add more water to keep the beets covered. Drain the beets and let cool slightly, then peel and coarsely chop.

2. 2

   Wipe out the saucepan and heat the olive oil in it. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes. Add the 1 teaspoon of cumin and cook, stirring, until fragrant, about 1 minute. Stir in the vegetable stock and tomato paste and bring to a boil. Cover and simmer over low heat for 10 minutes.

3. 3

   Puree the soup in batches in a food processor. Rewarm the soup in the saucepan and season with salt and pepper.

4. 4

   Ladle the soup into bowls and top with dollops of creme fraiche. Sprinkle with a little cumin and the parsley and serve.

* Per serving · 4 servings · Values may vary.