Pressure cook carrot chunks, tomato and cashews in 3 cups water. Alternatively cook covered on stovetop.

When the cooker cools, reserving the water, strain the contents into a blender and puree. Make sure to peel off the tomato skin before adding to the blender jar.

Heat butter in a large pot. When butter melts, add cumin/jeera powder and stir. Pour in the creamy vege puree to the pot along with the reserved vegetable stock from the cooker container. Get the remaining stuck puree in the blender by swishing some water or stock and pour into the pot.

Sprinkle dried basil flakes. Season with salt and freshly ground pepper to your taste and bring it to a gentle boil.

Switch off and serve it hot alongside some crusty bread or toast, drizzled with drops of ghee or extra virgin olive oil on top and garnished with fresh cilantro.