Carrot & Parsnip Soup

average rating

rate/review

prep time

15 min

total time

1 hr 45 min

makes

8 servings, 1 cup (250 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1/3 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing, divided

1 onion, chopped

3 carrots, peeled, chopped

3 parsnips, peeled, chopped

3-1/2 cups water

3 cups 25%-less-sodium chicken broth

1/2 cup (1/2 of 250-g 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 of blender.