Chilled Beet Soup

A colorful summer soup.


1 Tablespoon olive oil

1 onion, chopped

4 carrots, peeled and chopped

1 Tablespoon balsamic vinegar


2 (15 ounce) cans sliced beets, with their juice

2 cups plain low-fat yogurt

salt and pepper to taste

chopped chives for garnish

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Place oil in a large pan. Saute onion and carrots over medium heat until tender, about 20 minutes, stirring often. Add vinegar and honey. Cook and additional 5-10 minutes, stirring occasionally. Transfer carrot mixture to a food processor. Add beets (with their juice) and puree well. Pour mixture into a large mixing bowl and add yogurt. Stir well. Refrigerate soup until cold. May be prepared one day ahead. Serve in individual bowls, topped with chives.
Serves: 4-6