In a heavy bottomed pot, heat the cooking fat and saute the fennel for about 12 minutes, or until it softens. Add the ginger and garlic to the pot and cook for a few more minutes, stirring.
Add the broth, beets, bay leaf and salt. Bring to a boil, cover, and turn down to a simmer. Cook for 1 hour and 15 minutes or until beets are tender.
In a high powered blender or food processor, blend until desired consistency is reached, adding more broth if needed.
Serve warm with fennel fronds to garnish.