Rinse the beetroot and cook it for 1 hour or until its fork-tender. Allow it to cool down then peel it and dice it.
Chop the onion, mince the garlic, slice the carrot, and sauté with olive oil in a soup pot for 5 minutes.
Add the cooked beet and vegetable broth then season with seasoning of your choice (I used a pinch of salt and black ground pepper). Cook for 10 minutes.
Remove from heat and blend with a stick blender until it's smooth. If the soup is too thick you can add a bit of water or broth until it reaches the consistency you prefer then let it simmer for 5 more minutes.
