In a pressure cooker / Instant Pot , heat up some olive oil. If using INSTANT POT, set to SAUTE MODE FOR 7 mins.
Add bay leaf, whole black pepper.
Fry the onions, ginger and garlic till slightly brown. Then add the grated carrots ,tomato and sauté for 2 mins and the soaked almonds. Fry for two mins
Add the moong dal and fry further for 1-2 mins.
Pour 3 cups of boiling water OR Veg Stock and pressure cook for 2 whistles.
If using INSTANT POT, CANCEL SAUTE and set to MANUAL MODE for 5 mins. NPR after 10 mins
Once the pressure is released, remove the bay leaf, cool slightly and purée. I used an immersion stick blender to puree immediately after I removed the bay leaf. However as the almonds are added, make sure you puree really well.
Do NOT strain - the fibre would be lost (a personal choice though :p)
Pour to a soup pot or heavy bottomed vessel.
If using INSTANT POT, set SAUTE MODE for 5 mins.
Let it simmer (not boil) for 2-3 mins if using pressure pan
Transfer to a soup bowl and serve warm with a dollop of vegan butter.
Enjoy the goodness of a warm, hearty soup :-)