This family favorite is what you need for a lovely fall or winter evening!
Vegetarian | Vegan | GF* (Skip croutons)
Serving Size : 4
Prep ⏰: 5 mins | Cook ⏰ : 15 mins
Ingredients
1 canned tomatoes (~ 800 ml)
1/2 carrot, roughly chopped
1 onion, roughly chopped
1 garlic pod, chopped
1 tbsp sugar (to balance out tartness from tomatoes, you can skip this step)
2 tbsp dried basil leaves (or 1/8 cup fresh)
1 tbsp pepper powder
2 tsp oil
salt to taste
Instructions
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 6 mins.
Add oil, when hot add onions, garlic and sauté the mixture for 2 mins or till onions are golden brown. Add tomatoes, carrots and cook for 2 mins.
Add salt, sugar, basil leaves, pepper powder and about 1-1.5 cups of water.
Cook at high pressure for 5 mins and naturally release pressure (NPR)
Use an immersion blender and blend the soup smooth consistency.
Top with some croutons (optional), nutritional yeast and enjoy!!
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