In a pan, add a tsp of butter, add 2-3 small pieces of ginger and a bay leaf.
Add chopped beetroot, tomatoes and some fresh coriander.
Now, add water and mix well.
Cover the lid. Let it cook medium flame for 8 to 10 minutes or until beetroot cooked get soft. Do not overcook the veggies.
After 10 minutes, open the lid and check the beetroot with knife or fork. Remove bay leaf.
Drain off the water from veggies, keep the water aside.
When the veggies are cooled, transfer them into blending jar and grind it into very smooth paste.
Transfer the paste into pan, add the remaining beetroot stock. Mix everything well. Adjust the consistency as needed.
Add black pepper powder, cinnamon powder and salt. Mix well and let it boil for 2 to 3 minutes.
Beetroot soup is ready, garnish with cream and serve hot.
