Spicy beetroot soup

1 finely chopped onion
1 crushed garlic clove
1 tsp. chilli powder
1 tbsp olive oil
400 g canned tomatoes
2 washed heads of fresh beetroot
sour cream when serving

1. Heat the oven to 200 degrees.
2. Wrap the beets individually in aluminum foil and bake for about 45 minutes. It must soften.
3. Once it is sweated, peel it and cut into cubes.
4. Sauté the garlic and onion in the olive oil over low heat for about 3 minutes.
5. Add the chilli and stir.
6. Add the tomatoes.
7. Let it boil over low heat for about 15 minutes.
8. Add the beets.
9. Spoon into bowls and season with sour cream as desired.
10. Serve