Chop the carrots into big cubes. Remove the stalk from the coriander and roughly chop them.

Switch on the saute mode in your Instant pot and add the oil. When it becomes hot, add the garlic, onions, bayleaf, turmeric powder and saute for a minute.

Now add the chopped carrots, coriander stalks and half of the leaves, 11/2 cups vegetable stock or water, cashews, salt and switch off the saute mode.

Now cook on manual high for 5 minutes and let the pressure release naturally or wait for 5 minutes and release pressure.

Now pick the bayleaf added in the beginning and discard it. Add the remaining stock or water (can add more for a thinner version) and blend everything with a hand blender. You can also wait for it to cool down and add everything to a mixie/ food processor and grind everything to a smooth puree consistency.

Serve hot topped with pepper and chopped coriander leaves.

Heat your pressure cooker and add the oil. When it becomes hot, add the bay leaf, onions, garlic and saute for a minute.

Next add the turmeric, carrots, coriander stalks, coriander leaves, salt, cashews 11/2 cups water or stock and pressure cook it for 2 whistles in high flame.

Let the pressure settle down naturally and when it cools dowl blend it together into a smooth puree. Add more water/ stock as needed.

Heat it again and serve hot with a garnish of pepper and coriander leaves.