Preheat the oven to 350F. Clean and dry the beetroots. Coat with some olive oil, wrap in aluminum foil, and roast in the oven for about 40 minutes.

Take out from the oven once they're cooked and peel thereafter.

Peel the boiled potato and keep it aside. Cut both the beetroots and the potato into quarters.

In a pan, heat 2 tbsp olive oil and add the cumin seeds. Let them splutter and subsequently add chopped garlic and finely chopped onion. Saute till light golden brown.

Now add the beetroot and potato and mix well.

To this, add the vegetable stock and let this mixture come to a simmer. Cover and cook for about 20 minutes.

Let cool and blend to a fine soup consistency. Transfer back into the pan and check for seasoning. Add freshly ground black pepper and let simmer for another 5 minutes along with a dash of coconut milk/ cream if using.

Serve hot immediately along with some nice, olive oil/ butter toasted bread or a salad.