Beet Soup With Indian Spices

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5 or 6 medium red beets with greens (about 2 1/2 pounds with greens), stems and greens cut off and reserved

2 teaspoons canola oil

1 medium onion, halved lengthwise and cut into thin half-moons

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

Pinch of cayenne pepper (or to taste)

1/8 teaspoon freshly ground pepper

3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 1/4 cups)

3/4 teaspoon coarse salt

1 3/4 cups homemade or low-sodium store-bought chicken stock

1/3 cup low-fat yogurt

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