firstly, in a pressure cooker heat 2 tbsp olive oil and saute 2 inch ginger.
now add ½ onion and saute until onions soften.
add 3 carrots and saute for 2 minutes.
saute until the ginger turns aromatic.
add 2½ cup water and ½ tsp salt.
cover and pressure cook for 3 whistles.
drain off and cool completely.
transfer the cooked carrot into the blender and blend to smooth puree.
now take the carrot puree into large kadai.
also, add in leftover water used for cooking carrot.
mix and boil adjusting consistency as required.
further, add ½ tsp mixed herbs, ½ tsp pepper powder and ¼ tsp salt.
finally, garnish carrot ginger soup with 2 tbsp pumpkin seeds and 1 tsp mint.