To begin making the Beet and Yogurt Soup recipe, heat oil in a heavy bottomed skillet on medium high heat.

Add the cumin, coriander, beets, onions, pepper, and potato, into a large saucepan and cook until very fragrant, about 3 to 4 minutes.

Add the stock, salt and pepper and bring it to a boil.

Cover the pan, reduce the heat to low, and simmer until the vegetables are cooked through, for 15 to 20 minutes.

Gently transfer the mixture to a blender or a food processor and blend to a purée in batches.

Pour the Beet & Yogurt Soup into bowls and garnish with swirl of yogurt and chives and serve for dinners along with bread like Sundried Tomato Focaccia Bread Recipe or Roasted Apple, Onions and Cheese Focaccia Recipe.