Appetizers / Soups / Salads

Tomato and Carrot Soup with Canadian Rice is for Soup.

Tomato and Carrot Soup with Canadian Rice takes 60 minutes to prepare.

Tomato and Carrot Soup with Canadian Rice takes 60 minutes to cook.

Tomato and Carrot Soup with Canadian Rice makes 8 servings.

The ingredients for Tomato and Carrot Soup with Canadian Rice are:

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)

Here is how you make Tomato and Carrot Soup with Canadian Rice:

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

The nutritional information for Tomato and Carrot Soup with Canadian Rice is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 212.2

• Total Fat: 6.3 g
• Cholesterol: 3.1 mg
• Sodium: 788.0 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 3.4 g
• Protein: 11.0 g

The dietary needs meet for Tomato and Carrot Soup with Canadian Rice is Lactose Free