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.
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.
Making the soup:
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.
Add the roasted carrots, red peppers and broth. Add ground cumin and salt. Press cancel and close lid with vent in sealing position.
Start the instant pot on manual or pressure cook mode for 3 minutes. When the instant pot beeps, let the pressure release naturally.
Remove the bay leaf. Using an immersion blender, blend the soup to a smooth consistency. Add black pepper to taste. (Note: If needed, you can also transfer to a blender such as a vitamix. Make sure the soup is cooled down)
Garnish with cilantro and sesame seeds. Soup is ready to be enjoyed.
You can also use garam masala for a deeper flavor, in place of ground cumin.