Heat butter in a pressure cooker and add a bayleaf and cinnamon to it along with sliced onion. Saute it until translucent and add roughly chopped carrots to it. Now add 2 cups of water and cover and cook it until three whistles. Let it cool down at room temperature.

Blend the soup with the help of a hand blender or in a mixer jar until smooth. Pass it through a soup strainer.

Now add it to a pot along with one cup of water. You can adjust the consistency by adding more or less water. Now add salt and pepper to it and cook it on medium heat for 5 to 7 minutes.