Heat olive oil in a pressure cooker.

Add the chopped garlic and sauté until fragrant.

Add the diced carrots and beetroot to the cooker.

Sprinkle in the salt and sauté for a minute.

Pour in the water, cover the pressure cooker, and cook until you hear 2 whistles.

Once the pressure releases naturally, open the cooker.

Transfer the cooked vegetables along with the cooking water into a blender and blend until smooth.

Pour the blended mixture into a saucepan.

Add the coconut milk and cook on low heat for a few minutes, stirring occasionally.

Sprinkle with black pepper to taste and serve warm.