firstly, in a pressure cooker take 1 tsp butter and saute 1 bay leaf until it turns aromatic.

add in 2 clove garlic, 1 inch ginger, 2 shallots and saute until it shrinks slightly.

additionally, add 1½ cup beetroot, 1 carrot, 1 tomato, ½ tsp salt and saute for 2 minutes.

drain off the water cool completely.

take the pressure cooked vegetables into a blender and blend to smooth paste.

transfer the beetroot paste into a large kadai.

pour in water left out while cooking vegetables.

mix well adjusting consistency as required.

once the soup comes to a boil add 1 tsp pepper and mix well.

finally, enjoy beetroot soup garnished with cream and mint.