Heat oil in a pressure cooker and add chopped garlic, sliced onion, tomato, carrot, black pepper , cardamom seeds and salt. Cook for 3-4 mins and add water. Bring it to a boil and close the pressure cooker.

Cook on high flame for 4 whistles. Switch off the gas and keep the cooker closed till the pressure drops, around 10-15 mins.

Separate the cooked veggies and the stock. Let the veggies cool to room temp. Grind the cooled veggies along with 1/2 cup of stock to a smooth paste.

Mix the ground veggies and the remaining stock in a deep vessel. Bring it to a boil and reduce the flame to lowest and cook till it becomes slightly thick, around 8-10 mins. Do a taste test and add more salt and pepper if you require.

You can also adjust the consistency of the soup by adding more hot water for a thinner consistency or cooking a bit longer for a thicker version.

Heat ghee in a pan and add the sliced small onion. Fry till it turns golden brown. Crush the fried onion and add it to the soup along with chopped coriander leaves.

Serve hot.