Wash the beetroots, cut in half. Place the beetroots and cloves of garlic into a baking tray. Bake the beetroots for about 50 min., the garlic for 10 min. 200 C temperature.
Cool the beetroots, garlic. Peel and cut the beetroots. Remove the cloves of garlic from their skin.
Boil the water into a saucepan. Add the vegetable cube, potatoes, carrot. Simmer for about 15 min. on the low temperature.
Add the beetroots, garlic into a saucepan. Blend until smooth. You can add more water if it's too thick. Pour the cream, lemon juice, seasoning. Keep covered for 10 min.
Decorate with parsley, lemon, cream, red chili pepper. Serve with toasted bread.