Step 1

Preheat oven to 400°F. Place carrots and red peppers (cut side down) on a large baking tray in a single layer. Drizzle some olive oil over the tray and sprinkle some salt.

Step 2

Roast in oven for 30 mins. Remove from oven. Let the peppers cool, so you can peel the blackened skin. You can also transfer the peppers to a bowl with  lid on. Shake and let them rest for 5-10 minutes. This will make it easier to remove the skin.

Step 3

Add oil to a large dutch oven or heavy bottom pot over medium heat. Saute the onions and garlic.

Step 4

Add the roasted red pepper and carrots. Add the spices, bay leaf, and broth.

Step 5

Bring to a boil. Then reduce heat and simmer for 25 minutes. Then turn off the heat and follow the finishing steps.

Step 6

Start the instant pot in sauté mode and let it heat. Add olive oil, bay leaf, garlic and onions. Let them saute for about 3 minutes.

Step 7

Add the roasted carrots, red peppers and broth. Add ground cumin and salt. Press cancel and close lid with the vent in sealing position.

Step 8

Start the instant pot on manual or pressure cook mode for 3 minutes. When the instant pot beeps, let the pressure release naturally.

Step 9

Remove the bay leaf. Using an immersion blender, blend the soup to a smooth consistency. Add black pepper to taste.  (Note: You can also can also transfer to a blender such as a vitamix. Make sure the soup is cooled down)

Step 10

Garnish with cilantro and sesame seeds. Soup is ready to be enjoyed.