fresh basil leaves and alfalfa sprouts, for serving
Bring a large pot of water to a boil. Add beetroot and potato and cook for about 20 mins or until tender.
Heat oil In a frying pan over medium heat. Add garlic and onions and cook for 5 mins, add carrots and tomato paste and cook for 5 more min. Add carrot mixture to the pot and cook for another 5 minutes.
Allow to cool slightly, then using a stick blender, blend soup until smooth. Season to taste, add a little extra water if it's too thick, and warm through over low heat if necessary. Serve with fresh basil leaves and alfalfa sprouts.