Set a medium-sized saucepan over a medium heat. Add the butter and olive oil.
When the butter is foaming, throw in the onion, garlic and cumin and cook gently for 5 to 10 mins, until the onion and garlic are soft but not coloured.
Add the beetroot chunks, toss well with the onions, then add the stock.
Bring to a simmer, cover and cook for 20 to 25 mins, until the beetroot is tender. Meanwhile, put the cumin, coriander and caraway seeds in a dry frying pan and toast over medium heat until toasted and fragrant.
Transfer to a grinder or pestle, and grind to a powder. Combine with the paprika, cayenne and a pinch of salt. Stir a heaped teaspoon of this mixture into the yoghurt (keep the rest for use in another recipe - it's great with lamb, for instance, or as a dip for raw veggies), add the olive oil and whisk together.
Puree the soup, return it to the pan and season to taste. If it seems excessively thick, thin it down with a little more stock or water to taste.
Serve the soup, hot or chilled, with a dollop of spiced yoghurt swirled in at the last moment and some parsley sprinkled on top.
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