Chilled Beet Soup with Yogurt and Pepitas

Name: Chilled Beet Soup with Yogurt and Pepitas
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 1 pound roasted or boiled red beets, coarsely chopped; 1 cup light coconut milk; 2 teaspoons fresh lime juice; 1 teaspoon finely grated peeled ginger; 1 teaspoon kosher salt; Freshly ground black pepper; 4 teaspoons nonfat plain Greek yogurt; 4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds

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Level: Easy

Total: 1 hr 5 min (includes chilling time)
Active: 5 min

Yield: 4 servings

Level: Easy

Total: 1 hr 5 min (includes chilling time)
Active: 5 min

Yield: 4 servings

Ingredients

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1 pound roasted or boiled red beets, coarsely chopped

1 cup light coconut milk

2 teaspoons fresh lime juice

1 teaspoon finely grated peeled ginger

1 teaspoon kosher salt

Freshly ground black pepper

4 teaspoons nonfat plain Greek yogurt

4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds

Directions

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Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.

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Show: The Kitchen

Episode: Chill Out

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The Kitchen

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