• Peel and rinse the carrots.
• Rinse the cauliflower.
• Roughly chop the tomatoes into quarters.
• Similarly cut the carrots into 1-inch pieces and cauliflower into florets.

Pressure Cooker Method

• Add all the veggies along with ginger in a pressure cooker along with 2 cups of water.
  
• Let it cook for 3-4 whistles or as per your pressure cooker settings.

Instant Pot Method

• If using an instant pot, add the veggies in the inner vessel along with 2 cups of water.
• Put the Instant Pot in Sealing mode and pressure cook on high for 8 minutes.
  
• Once the pressure of the pressure cooker or the Instant pot settles, open the lid.
  
• If using a hand blender, blend everything to a smooth consistency.
  
• If you are using a mixer grinder or a juice blender to puree the vegetables, let them cool and then puree it.
• One can pass the soup through a strainer if required to remove the pulp and the skin of the tomato.
• After that, add salt, pepper, and adjust the consistency by adding more water if required.
• Now let the soup simmer for 4-5 minutes or let it simmer in saute mode in Instant pot for 4-5 minutes.
• Serve it hot with some bread on the side.