© Nate Cover
Active Time
25 MIN
Total Time
2 HR
Yield
Serves : 6

This superhealthy, supereasy soup is from Michael Stebner, director of culinary innovation for Sweetgreen, a Washington, DC-based string of restaurants that focuses on healthy and delicious food that’s also good for the planet. Slideshow: More Vegetable Soup Recipes

How to Make It

Step 1    

In a large pot, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until
softened, 8 minutes. Add the tomatoes and their juices, the beets, carrots, 3/4 teaspoon of cumin and 1/4 teaspoon of cayenne. Season with salt and add enough water to cover the vegetables by 1 inch. Bring to a boil, cover partially and simmer over low heat until the vegetables are very tender, about 1 hour. Remove from the heat and let stand for at least 30 minutes to allow the flavors to develop.

Step 2    

Reheat the soup and season with salt, cumin and cayenne. Serve topped with a dollop of yogurt and a pinch of cumin.

Make Ahead

The soup can be refrigerated for up to 3 days.

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