Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds

Ingredients in this Recipe

1 3/4 cups homemade or low sodium store bought chicken stock
1 large beet (about 8 ounces without greens), peeled and cut into 1/4 inch dice
1 small onion, finely chopped
1 tablespoon freshly squeezed lemon juice, or more to taste
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon caraway seeds, coarsely crushed
1/2 teaspoon coarse salt
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh dill, plus sprigs for garnish
1/4 cup plain low fat yogurt
2 large (8 to 9 ounces each) red bell peppers, stems, seeds, and ribs removed, cut into 1/4 inch dice
2 tablespoons extra virgin olive oil
Freshly ground pepper

See Full Recipe at Martha Stewart