Roasted Beet and Yogurt Soup
How to Make It
Preheat oven to 400˚F with rack in middle.
Layer 2 large sheets of foil; place beets on top. Drizzle beets with vegetable oil and season well with salt and pepper, then tightly wrap in the double layer of foil and place on a rimmed baking sheet. Roast until beets are tender when pierced with a knife, 1 1/4 to 1 1/2 hours.
Remove beets from oven, then carefully unwrap and transfer to a plate. When cool enough to handle, peel beets, discarding roots and stem ends, then cut into 1-inch cubes.
In a 4- to 6-quart wide heavy pot, heat olive oil over medium heat until shimmering. Add onion; cook, stirring occasionally, until onion is translucent, about 7 minutes.
Add Port and cranberry juice; bring to a simmer and cook until liquid is reduced to 1/4 cup, about 15 minutes.
Add beets, broth and honey; bring to a low boil over medium-high heat, then reduce to a simmer and cook 15 minutes. Remove from heat. Season with 1/4 teaspoon salt and generous pinch pepper, then stir in yogurt.
In 2 or 3 batches, carefully purée soup in a blender until very smooth. Return soup to pot and gently reheat. Adjust seasoning to taste.
Note: If serving soup chilled, chill purée in an airtight container at least 2 hours or up to 3 days.