Roasted Red Pepper and Tomato Soup

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 each medium onion (chopped)
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  Source: 1 medium onion (chopped)
• 2 teaspoon garlic cloves (crushed)
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  Source: 2 teaspoon garlic cloves (crushed)
• 3 teaspoon ginger (1 inch ginger)
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  Source: 3 teaspoon ginger (1 inch ginger)
• 3 each medium tomatoes (de-seeded and roughly chopped or 15 oz can diced tomatoes)
  Ingredient note

  Source: 3 medium tomatoes (de-seeded and roughly chopped or 15 oz can diced tomatoes)
• 2 each roasted red peppers (1 jar, rinsed)
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  Source: 2 roasted red peppers (1 jar, rinsed)
• 2 each carrots (chopped about 1 cup)
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  Source: 2 carrots (chopped about 1 cup)
• 3 cups water
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  Source: 3 cups water
• 1.5 teaspoon salt
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  Source: 1.5 teaspoon salt
• ½ teaspoon black pepper
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  Source: ½ teaspoon black pepper
• 2 teaspoon Italian seasoning (I used 21 salute seasoning from Trader Joe's)
  Ingredient note

  Source: 2 teaspoon Italian seasoning (I used 21 salute seasoning from Trader Joe's)
• ½ teaspoon red pepper flakes (adjust to taste)
  Ingredient note

  Source: ½ teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon paprika
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  Source: 1 teaspoon paprika
• ½ teaspoon roasted ground cumin (can use regular cumin too)
  Ingredient note

  Source: ½ teaspoon roasted ground cumin (can use regular cumin too)
• 2 teaspoon balsamic vinegar
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  Source: 2 teaspoon balsamic vinegar
• ½ teaspoon roasted ground cumin
  Ingredient note

  Source: ½ teaspoon roasted ground cumin
• 1 teaspoon honey or agave (adjust based on acidity of tomatoes)
  Ingredient note

  Source: 1 teaspoon honey or agave (adjust based on acidity of tomatoes)

1. Turn Instant Pot on Saute, high. Wait for it to display 'Hot'. Add olive oil, chopped onions, crushed ginger, and garlic. Saute for a minute. Cancel Saute.
2. Add roughly chopped and deseeded tomatoes (or canned diced tomatoes), carrots, and roasted red peppers. Keep aside ½ teaspoon of roasted ground cumin for garnish, and add the rest of the spices, along with water.
3. Close the lid and set the vent to sealing position. Pressure cook on ‘Soup’ or ‘Pressure cook’ for 6 minutes at high pressure.
4. After pressure cooking, carefully release the pressure manually. Open the lid after the pin drops and all pressure is released.
5. Using an immersion blender, blend the soup, till smooth and creamy in texture. You can also do this in a regular blender like Blendtec, but you’ll have to wait for the soup to cool down a bit before that.
6. Add balsamic vinegar and roasted ground cumin. Check for seasoning and add a dash of honey (or agave) if the tomatoes are acidic.
7. Heat a soup pot on medium-high heat. Add olive oil, chopped onions, crushed ginger, and garlic. Saute for 1 minute.
8. Add chopped tomatoes, carrots, and roasted red peppers. Keep aside ½ teaspoon of roasted ground cumin for later, and add the rest of the spices, along with 4 cups of water (1 cup extra than the Instant Pot recipe).
9. Stir and bring to a boil. Cover the pot. Reduce heat to medium and simmer for 15 minutes, or till carrots turn tender.
10. Using an immersion blender, blend the soup, till smooth and creamy in texture.
11. Add balsamic vinegar and roasted ground cumin. Depending on how acidic your tomatoes are, stir in a teaspoon of honey or agave.