• Press SAUTE on the Instant Pot. Add olive oil, and once it's hot, add bay leaf, pepper corns, garlic cloves, ginger, and saute for a minute.
• Next, add sliced red onions and sauté for a minute or until they are soft.
  
• Add diced beetroot, diced tomatoes, and diced carrot, then sauté for a minute.
• Next, add vegetable broth (or water) and salt.
  
• Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 6 minutes.

  If using a Stovetop pressure cooker, Cook for 2 whistles, followed by natural pressure release.
• When the instant pot beeps, let the pressure release naturally. Open the lid.
• Remove the bay leaf using the tongs and puree the soup using an immersion hand blender until smooth. If you don't have an immersion blender, puree in a high-speed blender in batches once slightly cooled.
• Then add salt, black pepper powder, sugar (optional), and butter (optional but recommended). Boil for another 2-3 minutes and serve immediately.
  

Stovetop Method

• Heat oil in a large pot. Once hot, add the bay leaf, pepper corns, garlic cloves, ginger, and sauté for a minute.

  Next, add sliced onions, diced beetroot, tomato, and carrot, and saute for a minute. Add water (or vegetable broth), and salt. Cover and simmer until the beetroot and other veggies are soft, about 20-25 minutes.

  Puree soup using an immersion blender until smooth. If you don't have an immersion blender, puree in a blender in batches once slightly cooled. Lastly, add salt, pepper, sugar, and butter, and boil for another 2-3 minutes. Your soup is ready to serve.