1. In a large saucepan, cover the beets with water. Bring to a boil and cook over moderately high heat until thender, about 1 hour; if necessary, add more water to keep the beets covered. Drian the beets and let cool slightly, then peel and coarsely chop.
2. Wipe out the saucepan and heat the olive oil in it. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the tomatoes and chopped betts, sason with salf and pepper and cook, stirrin goccasionally, until the tomatoes release thier juices, about 5 minutes. Add the 1 teaspoon of cumin and cook, stirring, until fragrant, about 1 minute. Sir in the vegetable stock and tomato paste and bring to a boil. Cover and simmer over low heat for 10 minutes.
3. Puree the soup in batches in a food processor. Rewarm the soup in the saucepan and season with the salt and pepper.
4. Ladle the soup into bowls and top with dollops of creme fraiche. Sprinkle with a little cumin and parsley and serve.
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 86 (57%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 6.2mg||2 %|
|Sodium 26088.3mg||900 %|
|Potassium 554.5mg||15 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 12.7g|
|Protein 2.8g||4 %|
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Calories per serving: 152
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