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Creamy Carrot Soup

The TENA Kitchen Recipe

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


  1. Preheat oven to 400°F.
  2. In a large bowl combine carrots, parsnips and apples. Add canola oil; salt and pepper and toss to coat all vegetables.
  3. Line a baking sheet with parchment paper. Add vegetables; roast for 15 minutes.
  4. 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.
  5. 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.
  6. Pour back into saucepan and re-heat.