Wash, clean and pat dry the Beetroot and Potatoes
Remove the skin and cut into big cubes
Coat them with Oil, Salt, Coriander Powder and Chilly Powder
Transfer to a baking trey along with the two garlic halves. Drizzle some more oil, cover with foil and bake for 40-45 minutes in the oven at 150C.
Once cooked through, remove the foil and let it cool.
Remove the roasted Garlic from the skin
Add the roasted Beetroot and Potatoes to the blender jaralong with Soup stock, Bread, Salt and roasted Garlic
Blend to a fine consistency
Transfer to a pot and bring to a gentle simmer
Add Coconut Cream to a small mixing bowl, add garlic paste and Salt and mix well
Top the Soup with garlic flavored Coconut Cream