Wash the bell pepper, prick it and hold with a fork and roast on medium flame for 3-4 minutes turning frequently until it gets roasted from all sides, do not charr.
Now chop the bell pepper and combine with the tomatoes and 2 cups of water.
Add the bayleaf, carrots, onion, beetroot, ginger, garlic and cook on a medium flame for 8 to 10 minutes, in a pressure cooker.
Remove the bayleaf and discard it and allow the mixture to cool completely.
Blend in a mixer to a smooth purée and strain the purée in a deep bowl.
Add salt and black pepper powder mix well and cook for 2-3 minutes and bring to a boil.
It is ready to serve
Switch off the flame, garnish with a drizzle of cream and coriander leaves and serve hot.
