The TENA Kitchen Recipe of the Month - April '16

Creamy Carrot soup

Creamy Carrot soup
  • 2 1/4 cups Carrots, cut into 1/2 inch pieces
  • 2 1/4 cups Parsnips, cut into 1/2 inch pieces
  • 3 Apples, peeled and cubed
  • 1/4 cup Canola oil
  • 1/2 tsp Sea salt and freshly ground pepper
  • 5 cups Vegetable broth
  • 1 cup Water
  • Preheat oven to 400 Farenheit.
  • In a large bowl combine carrots, parsnips and apples. Add canola oil; salt and pepper and toss to coat all vegetables.
  • Line a baking sheet with parchment paper. Add vegetables; roast for 15 minutes.
  • Transfer vegetables to a large saucepan and cover with 1 L broth and water. Bring to a boil; reduce heat and simmer for 20 minutes.
  • Remove from heat and cool slightly. Add batches of vegetables to blender and blend until smooth, adding in an additional 3 cups of vegetable broth for more liquid.
  • Pour back into saucepan and re-heat.
  • Makes 6 to 8 servings.