Heat the olive oil in a large pot on medium heat.

Add onion and cook for 4-5 minutes.

Mince garlic and grate ginger.

Add garlic, ginger, salt and pepper and cook for 1-2 minutes.

Dice beets and parsnips.

Add the beets, parsnips and chicken broth.

Turn the heat to high and bring to a boil.

Then lower the heat, cover the pot and simmer for 30 minutes until the beets are fork tender.

Use an immersion blender to blend until creamy.

Use a ladle to put the soup into a bowl.

Garnish with Greek yogurt, parsley, black sesame seeds and black pepper.