1 big beetroot (approx 300 gms)
2 medium carrots
1 medium onion
2-3 cloves of garlic
Salt and pepper to taste
500 ml chicken/veg stock
Peel the beetroot and carrots. Wash and cut into chunks. Add them to a pressure cooker along with the chopped onion and chopped garlic and little water, just enough to cover them. Close the lid and cook till completely done, about 4-5 whistles. Remove from flame and keep aside to cool.
Once cooled completely, using a hand blender, puree the boiled beetroot mixture to a fine consistency. Now either transfer the contents to another deep bottomed vessel for ease of stirring or keep it in the cooker and put it back on flame. Add the stock (you can add as per your requirement for the number of servings without thinning the soup too much) and salt and pepper to taste. Bring it to a boil and serve hot with some cream, if you like, and bread sticks.