*I did not blend the soup because, minced broccoli and thinly shredded carrots without blending gives a smooth restaurant texture to the soup. But you can blend it using a blender after pressure cooking is done to a smooth puree. But it is completely optional. *Recipe uses Fresh Broccoli. You could also use frozen. *Consistency of soup remains thick even after the soup comes to room temperature. Other stews and curry recipes, I've listed few below.