Heat the oil up in a large frying pan and add the onions and garlic and fry over a gentle heat for 15 minutes or until very soft. Add the diced beetroot and mix well, before adding the hot vegetable stock. Simmer for 20 to 25 minutes before taking off the heat and allowing to cool slightly.
Liquidise the soup with a hand held immersion blender or in a food processor until smooth. Add a tablespoon of sugar and stir well.
Season to taste before reheating the soup over a low heat until it is hot, but do not allow to boil.
Serve immediately with crusty bread or croutons, and a swirl of crème fraiche on the top. Recreate the webbed look by putting a dollop of crème fraiche in the middle of the bowl and use a skewer or cocktail stick to pull the crème fraiche out, in a web design.
Recipe courtesy of Baxters.