- Heat the oil in a saucepan over medium heat and fry the onion until transparent, about 10 minutes. Add garlic and cook 1 minute.
- Add the diced beet, ginger, pepper, and vegetable broth. Bring to a boil over high heat, reduce heat to low, and simmer until beets are tender, about 35 minutes.
- Purée the mixture in a food processor until smooth and then return it to the saucepan. Stir in the cream.
- Serve soup in bowls, topped with crumbled cheese, minced fresh chives, and fresh ground pepper. Accompany with a warm baguette.
If time is short, use cooked beets; you'll save a lot of time!