The TENA Kitchen Recipe of the Month - April '16

Creamy Carrot soup

Creamy Carrot soup
  • 500 mL Carrots, cut into 2.5 cm pieces
  • 500 mL Parsnips, cut into 2.5 cm pieces
  • 3 Apples, peeled and cubed
  • 50 mL Canola oil
  • 2 mL Sea salt and freshly ground pepper
  • 1 L Vegetable broth
  • 250 mL Water
  • 750 mL Vegetable broth
  • Preheat oven to 200° C.
  • 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 750 mL of vegetable broth for more liquid.
  • Pour back into saucepan and re-heat.
  • Makes 6 to 8 servings.