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Main dishes

Carrot & Parsnip Soup

Carrot & Parsnip Soup recipe
photo by:kraft
time
prep:
45 min
total:
1 hr 45 min
servings
total:
8 servings, 1 cup each
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What You Need

6
Tbsp.  KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1
 onion, chopped
3
 carrots, peeled, chopped
3
 parsnips, peeled, chopped
3-1/2
cups  water
3
cups  fat-free reduced-sodium chicken broth
1/2
cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

Make It

HEAT 1/4 cup dressing in large saucepan on medium heat. Add onions; cook 4 to 6 min. or until crisp-tender, stirring frequently. Add carrots and parsnips; cook and stir 8 to 10 min. or until parsnips are lightly browned.

STIR in water and broth; cover. Simmer on medium-low heat 40 to 45 min. or until vegetables are softened, stirring occasionally. Remove from heat. Uncover. Cool 15 min.

PROCESS soup, in batches, in food processor or blender until smooth. Return to saucepan; cook on low heat 5 min. or until heated through, stirring frequently. Add cream cheese spread and remaining dressing; cook and stir 5 min. or until cream cheese is melted and soup is well blended.

Kraft Kitchens Tips

How to Store Leftovers
Cool soup. Refrigerate up to 3 days. Reheat just before serving. For longer storage, freeze up to 4 months. Thaw in refrigerator overnight before reheating.
Keeping it Safe
If using a blender to puree the soup, cover the filled blender with lid, then a clean dish towel to prevent any hot soup from leaking from top as mixture is blended.
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