Beetroot Soup

1 medium beet root
1 medium piece bottle gourd
1 small onion
1 small tomato
1 small potato
1/2 tsp sugar
salt, pepper to taste
1-2 tbsp. whipped cream
1 tsp chopped basil or coriander

Clean, peel and chop vegetables into large chunks. Pressure cook till soft. Cool, blend in mixie and strain. Add seasoning except chopped coriander and cream. If desired, serve chilled with soup sticks. Or Serve piping hot with hot garlic rolls. In either case add a swirl of cream and some chopped coriander on top in each bowl.