Wash and peel the carrots. Cut each carrot in 5-7 large pieces.

In a pressure cooker, melt half a stick of butter. Add salt and pepper and stir well.

Add the chopped carrots and half the vegetable stock. (Make sure there isn’t too much or too little vegetable stock. Adjust the quantity according to the size of your pressure cooker.)

Cover with lid and cook on high pressure for 5-7 minutes. (4-5 whistles.)

Once the cooker has cooled down, strain the carrots. It should turn soft and must be well cooked. Set aside and let cool.

In a blender, blend the carrots in a smooth purée.

In the pressure cooker, add the remaining butter. Let it melt.

Transfer the carrot purée to the pressure cooker. Stir well.

Add the remaining vegetable stock and allow the soup to boil thoroughly.

In a serving bowl, place boiled corn and tofu in the center. Pour the hot soup in the bowl. Serve hot.