In a small pressure cooker or pressure pan, heat butter firstly.
Add bay leaves, roughly chopped garlic.
Then add the tomatoes, beetroot and 1 cup water.
Pressure cook for 2 whistles.
Without disturbing much, take out the tomato skin which by now will come easily by itself.
Discard the skin. Take out the bay leaf.
If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker itself.
I used my immersion blender to grind. If using mixie, cool down and blend without water.
Strain this through a metal strainer to remove the seeds. You can use little water if you need.
Again start heating the soup with the bay leaf, sugar and salt.
Boil for 3-4 minutes.
Add the corn flour mixed with 1 tablespoon water and mix well.
Boil until thick consistency reaches.
Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream in top if desired.