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1
Heat the cooking butter in a pressure cooker.
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2
Don't let it brown too much.
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3
Add the chopped onions and garlic to the melted butter and fry till the onions turn translucent.
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4
Add the carrots.
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5
They need to stay in the pan longer because they have to soften considerably.
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6
Then add the tomatoes to the mixture and fry till they start to come apart slightly.
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7
Add the chopped coriander leaves, oregano, chilli flakes, turmeric and salt to the pressure cooker.
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8
Fry for an additional 2 to 3 minutes.
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9
After adding the salt, the tomatoes would start melting and start to give a saucy consistency to the mixture.
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10
Keep tasting everything to ensure the desired flavor is achieved.
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11
Close the pressure cooker and let it cook for 10 mins (2 whistles).
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12
Let the steam escape in it's own pace and open the cooker to cool down the mixture.
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13
After the contents have cooled, blend it in a mixer or using a blender.
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14
Now you can either strain the result in a soup strainer to remove the tomato seeds and skin that didn't get disintegrated (guarantees the smoothness usually associated with soup) or use the blended mixture as it is.
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15
I prefer to use the non strained version as it gives a thicker consistency and great texture without wasting anything.
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16
Now pour the soup back into a pan.
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17
Add the tomato puree to enhance the tomato flavour and bring to a boil.
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18
Then add the fresh cream to make the soup thick and rich.
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19
Finally, chop up some spring onions and mix it in.
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20
Serve with crisp croutons on top and grilled cheese sandwiches on the side.
