Heat oil in a deep non-stick pan. Roughly chop onion and garlic. Add to the pan and sauté.Thinly slice potato and carrots and add. Add salt, black pepper powder and stir.Cover and cook for 2-3 minutes. Add beetroots and 2 cups water, cover and cook till the vegetables are almost done.Chop tomato and add. Cook for 10 minutes. Strain the vegetables.

Allow to cool. Blend into a smooth puree adding a little cold water.Transfer puree back into the pan, add the strained cooking liquor and mix well.Heat the soup till it comes to a boil. Pour into a soup plate, garnish with cream and serve hot.