Instant Pot Tomato Beet Soup

Ingredients

• 4 red ripe tomatoes (quartered)
• 2 medium carrots (peeled and sliced)
• 1 medium beet (peeled and cubed)
• 1 cinnamon stick
• 1 teaspoon kosher salt
• 3 cups water
• 1/2 teaspoon ground black pepper
• 2 tablespoons arrowroot flour (or corn starch)
• 1/4 cup water
• 1 tablespoon ghee
• 1 teaspoon cumin seeds

Instructions

1. 1

   Add tomatoes, carrots, beet, cinnamon stick and salt to the Instant Pot. Add water. Close the Instant Pot with pressure release valve to sealing. Pressure Cook for 10 minutes. Allow natural pressure release.

2. 2

   Open Instant Pot, take the cinnamon stick out and discard. Blend the soup using an immersion blender to a smooth consistency.

3. 3

   Set Instant Pot to Saute mode. Mix arrowroot powder (or cornstarch) in water and slowly stir it in the soup.

4. 4

   Heat ghee in a small pan over medium-low heat. Add cumin seeds and turn off the heat once the cumin seeds start to sizzle. Add the tadka to the soup.

5. 5

   Add black pepper and adjust salt to taste. Bring the soup to a gentle boil and enjoy hot with crunchy croutons.