Tomato and Carrot Soup with Canadian Rice

Name: Tomato and Carrot Soup with Canadian Rice Recipe
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8
Ingredients: 2 tsp Paprika; 3 tbsp Parsley dried; 1 dash Pepper black; 1 tsp Pepper red or cayenne; 3 tbsp Corn Oil; 1 tbsp Fish Sauce; 8 large whole (3 dia) Red Ripe Tomatoes; 2 tbsp Soy sauce (tamari); 6 tsp Granulated Sugar; 1 cup Wild Rice; 6 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots); 1 serving Green Onion (fresh-1 stalk); 5 serving Trader Joes Coconut Cream; 4 oz Milkadamia macadamia milk; 1 tsp Morton Table Salt (by LITTLELADY1996)

Minutes to Prepare: 60
Minutes to Cook: 60

Number of Servings: 8

Ingredients

2 tsp Paprika 3 tbsp Parsley, dried 1 dash Pepper, black 1 tsp Pepper, red or cayenne 3 tbsp Corn Oil 1 tbsp Fish Sauce 8 large whole (3" dia) Red Ripe Tomatoes 2 tbsp Soy sauce (tamari) 6 tsp Granulated Sugar 1 cup Wild Rice 6 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots) 1 serving Green Onion (fresh-1 stalk) 5 serving Trader Joes Coconut Cream 4 oz Milkadamia macadamia milk 1 tsp Morton Table Salt (by LITTLELADY1996)

Directions

Roast tomatoes at 400° with spices and sugar, drizzled with oil for 40 minutes. Caramelize carrots in a pan with a few tbsp oil. Pressure cook these in the instant pot with all ingredients EXCEPT the coconut cream, milkadamia, and rice. Cook on high for 3 minutes and do not release steam, do not "keep warm." When finished, blend with an immersion blender, force through a sieve, and mix in remaining ingredients. Cook gently ten minutes for ingredients to come together.

Serving Size: 8 1 cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving