Finely chop beetroots.
Heat 1 tbsp olive oil in a non-stick pan. Add garlic, ginger and onion and sauté for a minute.
Deseed and chop Washington Apple and add to pan alongwith chopped beetroots and toss to mix.
Add coriander powder, turmeric powder, crushed peppercorns and salt and toss to mix. Add vegetable stock, mix and simmer for 8-10 minutes or till beetroots soften.
Blend the beetroot-apple mixture to make a smooth mixture.
Heat 1 tbsp olive oil in another non-stick pan. Add mustard seeds and let it splutter.
Strain in the beetroot-apple mixture and mix well. Add coconut milk, mix and cook for a minute
To prepare tempering, heat remaining olive oil in another non-stick pan. Add curry leaves and let it crackle.
Add the tempering to prepared beetroot-apple mixture, switch off heat and mix well.
Pour some of the prepared beetroot-apple soup in individual soup bowls. Sprinkle some chilli flakes and mixed dried herbs on top and put some croutons on top.
1Drizzle some coconut milk and lemon juice on top and serve hot.