Making tomato carrot puree

Cup of Yum
1. Rinse the vegetables first. Peel the carrots and onion. Chop the carrots, tomatoes, onions and garlic.
2. In a 3 litre stovetop pressure cooker, add the chopped carrots, tomatoes, onions, garlic and water.
3. Stir with a spoon to mix. Pressure cook on medium heat for 2 to 3 whistles or till the carrots are fork tender.
4. Alternatively, the vegetables can also be cooked or steamed in a pot or pan on the stovetop or in the Instant Pot.
5. When the pressure drops naturally in the cooker, then only open the lid. No need to drain the stock or broth of the boiled vegetables.
6. Once the vegetables become warm, blend with an electric handheld blender or in a blender to a fine and smooth consistency. Add the stock or broth also while blending.
7. I used a blender. Alternatively, you can also blend in the pressure cooker itself with a handheld electric blender.

Making tomato carrot soup

1. Heat olive oil in a pan. Keep heat to a low and add cumin powder and salt as required.
2. Stir for a few seconds and add the prepared tomato, carrot and onion puree.
3. Stir and simmer the soup for 2 to 3 minutes on medium heat.
4. If the mixture is thick, you can add some water and if its thin, then you can simmer for a few minutes more.
5. Garnish with cilantro or parsley leaves.
6. Serve the Tomato Carrot Soup hot. You can opt to garnish the soup with your preferred cheese or croutons.