PREPARATION

1. Heat 1 1/2 tablespoons olive oil in a pressure cooker, add 30 grams ginger and stir well.
2. Then, add 50 grams onions and fry till translucent.
3. Now, add 180 grams carrots and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 400 milliliters water and mix it well.
6. Add 1/2 teaspoon salt and mix it again.
7. Cover it with lid and cook until you hear 2 whistles.
8. Open the lid and remove it from heat.
9. Strain the vegetable stock and keep aside.
10. Transfer the boiled veggies in a blender and blend it into a paste.
11. Transfer this into a skillet and give it a nice stir.
12. Then, add 400 milliliters prepared vegetable stock and mix it well.
13. Bring it to a boil.
14. Add 1/8 teaspoon oregano, 1/8 teaspoon dry basil, 1/8 teaspoon thyme, 1/8 teaspoon rosemary, 1/4 teaspoon chilli flakes, 1/4 teaspoon black pepper and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove it from heat.
17. Garnish with melon seeds.
18. Serve.