Savory Beet Soup

• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 cups chicken broth
• 2 cups water
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 medium beets, peeled and halved
• 1 medium potato, peeled and halved crosswise
• 1 bay leaf
• 1 teaspoon lemon juice
• 8 teaspoons plain yogurt

Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
Place one-third broth mixture in blender or food processor; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
Combine 1/2 cup soup and the yogurt, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon yogurt mixture; swirl sour cream mixture using the tip of a knife.

Serves 8