Add beetroots and potatoes and fry for a couple of minutes. Add vegetable broth and bring to a boil. Cover and let simmer until beetroots and potatoes are almost tender. Add spices, coconut milk and apple cider vinegar. Simmer for 5 more minutes. Take off of heat and blend with a hand blender or regular blender until creamy. Serve in soup bowl and garnish with some fresh cilantro.