Wash the red beets, cut off any extra rough ends but don't peel them. Cut them into small cube sized pieces (so they boil quicker) and place in a medium sized pot.
Add ½ litre water, the caraway and cumin seeds, the garlic cloves and the bouillon and bring to the stove. Boil for fifteen or so minutes (until the red beets are tender).
Carefully pour everything into your blender - or use a hand mixer if you prefer - and run for a minute until completely smooth. Transfer back to the pot and place it on the stove on low heat. Add a little more water, a cup or so, if needed for consistency (the soup should be rather thick, but not like a puree).
Taste and add a little more bouillon of needed as well as salt and freshly cracked black pepper. If you are not vegan, you can choose to add a little shredded parmesan too.
Serve with a generous dollop of your choice of yoghurt and plenty of dill.
Winter is very real in Munich this year, with 10 to 15 degrees below zero and plenty of snow for weeks now. As a Swede I kind of like it.The cold weather definitely puts me in the mood for hot comforting soups, which is also how I get serious about my January detoxing. Ticking both boxes, this caraway and red beet soup is a new favourite. It is also both super simple and quick to make.