Heat a small pressure cooker with 2 teaspoons olive oil or butter. Add roughly chopped onions and minced garlic. Saute well till the color of the onions changes slightly.

Add chopped tomatoes(optional), peeled and cubed potatoes and carrots. Saute for 6-7 minutes.

Add just enough water to cover the vegetables, close and pressure cook for 3-4 whistles.

Once the pressure is released, strain the vegetables and reserve the stock. puree the vegetables until smooth OR directly use a hand blender and puree the cooked vegetables.

Return the pureed veggies and reserved stock to the same cooker And simmer.

Add cumin powder, salt and pepper powder to taste. Mix well, simmer for 3-4 minutes. Serve potato carrot soup hot with croutons.