Wash the tomatoes. Peel the beetroot and ginger pieces.
Chop the veggies roughly.
Add the chopped veggies with 1 cup water to a pressure cooker. Cover and allow the vegetables to cook for 2 whistles. Put off the flame.
Allow the pressure to release on its own.
Now using a hand blender or food processor puree the tomato, beetroot and ginger. Strain it.
Add more water to it if the puree is thick. Heat the soup until it boils. Put off the flame. Add black pepper powder and serve the soup while warm. You may add ghee or homemade butter to the soup.