Tomato Carrot Vegan Soup (Instant Pot & Stove Top methods)

Ingredients

• 4 count Tomatoes
• 4 count Carrots
• 2 count Onions
• 1 teaspoon Ground Pepper Powder
• 2 teaspoons Cumin Powder / Jeera powder
• 2 teaspoons Fresh Coriander leaves ((finely chopped))
• 1 teaspoon Salt ((as per taste))
• 1 1/2 cups Water / Veggie Broth ((or as required))

Instructions

1. 1

   --- PREP WORK (for both methods): ---

2. 2

   Firstly, wash the tomatoes & carrots. Peel the carrots & onions. Cut all of them into big chunks.

3. 3

   --- STOVE-TOP METHOD(time:12 mins) ---

4. 4

   Take the veggie chunks into a blender / processor / mixie and grind into a puree by adding half a cup of water.

5. 5

   Transfer this puree into a thick bottomed vessel . Then, add one cup of water, put the vessel on stove top under high flame.

6. 6

   Let it boil until it thickens, might be for around 10 to 12 mins.At this stage, add the salt, cumin powder and ground pepper powder. Mix everything thoroughly and switch the flame off. Done!!

7. 7

   --- INSTANT POT / ELECTRIC PRESSURE COOKER METHOD(time:8 mins) ---

8. 8

   Transfer all the vegetable chunks into the IP vessel. Add enough water to soak the veggies completely.

9. 9

   Switch the gadget ON, set it to SOUP mode, high pressure, for 6 mins with valve closed.

10. 10

    Later release the pressure quickly / manually (QPR). Blend everything smoothly, using a hand blender.Add the pepper powder, salt and cumin / jeera powder. Mix up everything thoroughly.Garnish with chopped coriander leaves. Done!!