1. Heat the oil in a saucepan over medium heat and fry the onion until transparent, about 10 minutes. Add garlic and cook 1 minute.
2. 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.
3. Purée the mixture in a food processor until smooth and then return it to the saucepan. Stir in the cream.
4. Serve soup in bowls, topped with crumbled cheese, minced fresh chives, and fresh ground pepper. Accompany with a warm baguette.

Chef’s secret

If time is short, use cooked beets; you'll save a lot of time!