Heat the oil in a large pot. Finley chop the onion and add it to the pot with a big pinch of salt, sauté it for 5 minutes.
Crush the garlic and grate the beetroot.
Throw in the garlic and ginger to the onion mix and stir well for 30 seconds, then add the beetroot and half the lemon zest and stir well for another 30 seconds. Pour in the stock, bay leaf a big pinch of salt. Place the lid on and bring to the boil then reduce the heat to a simmer for 30 minutes.
Remove the bay leaves, then blend the soup with a hand blender or food processor.
Stir in the yogurt and serve topped with sesame seeds and cracked pepper.
Images: Holly Clark Photography