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1
Heat the olive oil in an 8-quart soup pot over medium heat.
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2
Add the onion, garlic and celery and saute until wilted and verging on translucent, about 5 minutes.
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3
Sprinkle the cayenne, paprika and several grinds of pepper over the onion mixture and continue cooking for another 1 to 2 minutes.
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4
Add the beets, potatoes, plum jam and 9 cups of water.
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5
Bring the mixture to a boil over high heat, then lower the heat and simmer gently for 1 hour, or until the beets and potatoes are very tender.
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6
Puree the soup using a handheld immersion blender.
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7
Add a few squeezes of lime juice and salt to taste.
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8
To make the coriander yogurt, while the soup simmers, place the yogurt in a bowl and add the garlic and salt.
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9
Toast the coriander seeds briefly by placing them in a small cast-iron skillet and shaking them over medium heat until they release their aroma.
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10
Transfer the seeds to a mortar and grind them finely.
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11
Add the ground coriander seeds to the yogurt mixture and stir very well with a fork to combine.
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12
Cover well and chill until needed.
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13
The yogurt is best within 1 hour of being made.
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14
To serve the soup, ladle it into warm bowls.
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15
Drizzle each serving with 2 to 3 tablespoons coriander yogurt and sprinkle with 1 tablespoon parsley.
