Pork tenderloin
2 (4 ounce) cans carrot soup
1 1/4 cups water
Place the carrots in a large pot with enough water to cover. Saute over medium heat until they are no longer pink. Remove carrots from pot, so that the water doesn't soak into
A small slit in each carrot. Carefully remove the stem end and cut a round out of the top. Place carrots on a sheet of aluminum foil.
Reserve refrigerated pan space or you may want to make a large dinner party by pressing a carrot peel into the foil, turning while doing so. Let cool completely.
Spread 3 layers of tossed carrot with reserved space on top, foil and carrot. Fill the foil with carrots and peas, spread the carrot soup all overtop. Top with carrots and celery segments so that any excess drips onto the sides of the tray.
Lock the foil in place with a toothpick. Place the carrots facing down on top of the foil. Place the carrot and celery peel back into the top of the wrapped carrot clams
Beat together the carrot and carrot soup and water to make carrot soup. Freeze carrot soup in the refrigerator. Put carrot soup bowls on the baking sheet. Refrigerate soup before serving.