Peel and cube the potatoes and carrots. I used the red washed potatoes so didn't peel them, this is up to you

Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid

Add 1 tbsp butter and enough water to submerge the vegetables

If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes

Let the pressure release

If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender

In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender

Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you'd like some texture in the soup

If using a regular blender, wait until the vegetables are cool before blending

In a separate pan, heat 1 tsp butter and add the coriander leaves paste

Cook for ten seconds until fragrant and then add the pureed vegetable mix

Add water and adjust to your desired consistency

Bring to boil and add salt, sugar, and freshly cracked black pepper

There's no need to boil the soup for too long

Serve hot garnished with chopped coriander leaves and more black pepper