- 3 large or 5-6 small beets, about 1¼ pounds
- 2 or 3 large cloves of garlic, minced
- 5 tablespoons olive oil
- 1½ teaspoons ground coriander
- 1½ teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon minced fresh ginger
- ½ teaspoon red pepper flakes (optional)
- 1 large onion, chopped
- 2 medium carrots, peeled and grated
- 1 tomato, chopped (or use ½ cup canned tomato, chopped, or ¼ cup tomato paste)
- ¼ cup peach or apricot jam, or ¼ cup chopped dried apricots, raisins or currants
- 6 tablespoons cider vinegar
- 1 teaspoon salt (or to taste)
- freshly ground black pepper to taste
- turmeric rice (see recipe below)
- ½ cup toasted, hulled pumpkin seeds for garnish (if desired)
Peel the beets, and then cut them into quarters if large, or halves if small, and then slice into pieces about ¼ inch thick.
Put into a pot with 6 cups of water, cover and bring to a boil and simmer until the beets are tender, about 15 minutes.Turn off the heat and let the beets cool a bit.
Meanwhile, in a small bowl, combine the chopped garlic with 3 tablespoons of oil, the coriander, cumin, chili powder, turmeric, paprika, ginger and red pepper and set aside.
Heat the oil in a large, heavy stew pot and then sauté the onions for 5 to 10 minutes, until lightly browned. Stir in the carrots and cook for a minute or two, and then add the garlic mixture, stirring and cooking for a few more minutes.
Add the chopped tomato, jam and vinegar and stir well. Pour a little of the beet liquid into the pot and stir until well combined, then pour in the rest of the liquid and the beets. Bring to a simmer and cook for 10 minutes or so.
Serve hot. Ladle into soup bowls, put a serving of turmeric rice in the center of the soup and sprinkle with pumpkin seeds, if desired.
- 1 cup rice, rinsed with cold water until the water runs clear, drained
- 1½ cups water
- 1 teaspoon ground turmeric
- 1 teaspoon salt
Combine the rice and water. Stir in the turmeric and salt. Cover the pot, and bring to a boil. Stir once or twice, turn rice to low and cover again.
Cook until the water is completely evaporated (you can hear gentle sizzling if you remove the lid and listen), about 15 minutes in total.