And the Beet Goes on Chilled Soup 2 TB. olive oil (Mary uses extra virgin) 1 small onion, finely chopped 1 tsp. POWDERED GINGER 1/2 tsp. WHOLE CARAWAY SEEDS (Mary coarsely crushes the seeds) 2 large red bell peppers, stems, seeds and ribs removed, cut into 1/4-inch dice 1 large beet (about 8 oz. without the greens), peeled and cut into 1/4 inch dice 1 3/4 Cups chicken stock (1 3/4 Cups water plus 1 tsp. CHICKEN SOUP BASE) 3 Cups water 1/2 tsp. KOSHER-STYLE FLAKE SALT (omit if your chicken stock has salt) 1/4-1 tsp. PENZEYS PEPPER, to taste 1/4 Cup fresh dill (or 2 TB. DILL WEED) 1/4 Cup fresh cilantro (needs to be fresh) 1 TB. fresh lemon juice 1/4 Cup plain yogurt (Mary uses low fat)

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