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.

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.

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 subsides, 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 10 minutes or let it simmer in saute mode in Instant pot for 10 minutes.

Serve it hot with some bread on the side.