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Set a pan over high heat, add the oil & let it get hot.
Add the bay leaf, black cardamom, garlic, ginger, green chilli, onion & beetroot, stir & cook over medium flame until the onions turn translucent.
Further add the tomatoes, coriander roots & stems, salt & kashmiri red chilli powder, stir well & cook over high flame for 2-3 minutes.
Add the rest of the powdered spices, stir & add hot water, cover the pan cook the mixture over medium flame for 20-25 minutes.
Further switch off the flame & let the mixture cool down.
Discard the bay leaf & add the cooled mixture into a mixer grinder jar along with some water & grind it into a fine puree.
Strain the puree into a stock pot & switch on the flame, add hot water as required, stir & then add ketchup, lemon juice, chaat masala, sugar & butter, stir well & bring the soup to a boil.
Then taste & adjust the seasoning as per your requirement.