Heat the cooking butter in a pressure cooker. Don't let it brown too much.

Add the chopped onions and garlic to the melted butter and fry till the onions turn translucent.

Add the carrots. They need to stay in the pan longer because they have to soften considerably.

Then add the tomatoes to the mixture and fry till they start to come apart slightly.

Add the chopped coriander leaves, oregano, chilli flakes, turmeric and salt to the pressure cooker. Fry for an additional 2 to 3 minutes. After adding the salt, the tomatoes would start melting and start to give a saucy consistency to the mixture. Keep tasting everything to ensure the desired flavor is achieved.

Close the pressure cooker and let it cook for 10 mins (2 whistles). Let the steam escape in it's own pace and open the cooker to cool down the mixture.

After the contents have cooled, blend it in a mixer or using a blender. Now you can either strain the result in a soup strainer to remove the tomato seeds and skin that didn't get disintegrated (guarantees the smoothness usually associated with soup) or use the blended mixture as it is. I prefer to use the non strained version as it gives a thicker consistency and great texture without wasting anything.

Now pour the soup back into a pan. Add the tomato puree to enhance the tomato flavour and bring to a boil. Then add the fresh cream to make the soup thick and rich.

Finally, chop up some spring onions and mix it in. Serve with crisp croutons on top and grilled cheese sandwiches on the side.