Wash and roughly chop the vegetables. Peel beetroot and carrots.
1 Beetroot, 3 Tomatoes, 3 Carrots
Finely chop or mince garlic and ginger.
2-3 Garlic Cloves, Fresh Ginger
Switch on the Instant Pot on SAUTE MODE for 5 mins.
Add and heat oil, add whole spices.
1-2 tsp Oil, 1 Bay Leaf, 1 Cinnamon stick, 4-5 Black Peppercorns, 4-5 Cloves
Add ginger and garlic and sauté for a min.. Then add onion.
Sauté onion till it is light pink.
2 tbsp Chopped Onion
Then add chopped beetroot, carrots and tomatoes.
Add the vegetables and powdered spices and fresh coriander.
1 tsp Cumin Powder, 1 tsp Garam Masala, 1 tsp Jaggery powder, Salt, Fresh Coriander Leaves/Cilantro
Add salt and vegetable stock or water. The level of water or broth should be a little above then the vegetables.
Cancel the SAUTE mode.
Cover and seal the lid and set the PRESURE COOK MODE for 5 mins(HIGH).
After the cooking time wait for Natural Pressure Release.
Open let the vegetables cool a bit.
Take out the bay leaf. You can keep the cinnamon stick or keep it and blend it with vegetables.
With the help of immersion blender puree soup to smooth mix. Or, puree using a blender.
Boil soup for 1-2 mins.
Serve hot garnish with chopped fresh coriander and black pepper powder(optional).