Tomato and Carrot Soup with Canadian Rice

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)

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