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.

Now add 2 cup water and pressure cook for 3-4 whistles.
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.