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. Simmer for few more minutes.
If tomatoes are sour can add sugar.

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