Carrot & Parsnip Soup

1. 1

   Heat 1/4 cup dressing in large saucepan on medium heat.

2. 2

   Add onions; cook 4 to 6 min.

3. 3

   or until crisp-tender, stirring frequently.

4. 4

   Add carrots and parsnips; cook and stir 8 to 10 min.

5. 5

   or until parsnips are lightly browned.

6. 6

   Stir in water and broth; cover.

7. 7

   Simmer on medium-low heat 40 to 45 min.

8. 8

   or until vegetables are softened, stirring occasionally.

9. 9

   Remove from heat.

10. 10

    Uncover.

11. 11

    Cool 15 min.

12. 12

    Process soup, in batches, in food processor or blender until smooth.

13. 13

    Return to saucepan; cook on low heat 5 min.

14. 14

    or until heated through, stirring frequently.

15. 15

    Add cream cheese spread and remaining dressing; cook and stir 5 min.

16. 16

    or until cream cheese is melted and soup is well blended.

* Per serving · 4 servings · Values may vary.

No additional tips available.