Heat Ricela rice bran oil in a pan, add onions and garlic and sauté till lightly browned.
Add beetroots, tomatoes, bayleaf and enough water. Bring the mixture to a boil and cook till the vegetables are soft.
Remove from heat and set aside to cool.
Grind the cooled mixture to a fine paste with little water. Strain, put it back into the pan and re-heat it.
Add salt and crushed black pepper, mix well. Bring the mixture to a boil. Finish with fresh cream leaving aside on tablespoon for garnish.
Transfer the soup into a soup bowl, top with fresh cream and coriander sprigs and serve hot.