Heat the olive oil in a large heavy bottom saucepan over medium heat. Add the beets, leek and carrots and sauté, for 5-7 minute until golden brown. Add the garlic and stir for another minute.
Season with salt and paprika. Add the bay leaf and broth and simmer for 20-25 minutes, adding water if needed.
- Remove the bay leaf and puree the soup using a stick blender/blender/food processor until creamy.
- Serve hot with Greek yogurt and bread.