Tomato beetroot soup

Peel and roughly chop the tomatoes, beetroot and carrot.
Put them all in a pressure cooker. Add almonds too and Add about 1 cup water and let it boil for few minutes or give 2-3 whistles.

Once the pressure is released, strain the excess water and reserve.

Grind the cooked vegetables into a smooth puree.
Return the pureed veggies and reserved stock to the pressure cooker and simmer for 6-7 minutes.

Add salt, pepper and cumin powder. If tomatoes are sour add sugar. Simmer for few more minutes.

Serve beetroot soup hot. Garnish with some nuts or seeds and Coriander leaves