Carrot & Parsnip Soup

• 6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
• 1 onion, chopped
• 3 carrots, peeled, chopped Target 2 lb For $3.00 thru 02/06
• 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

1. Heat 1/4 cup dressing in large saucepan on medium heat.
2. Add onions; cook 4 to 6 min.
3. or until crisp-tender, stirring frequently.
4. Add carrots and parsnips; cook and stir 8 to 10 min.
5. or until parsnips are lightly browned.
6. Stir in water and broth; cover.
7. Simmer on medium-low heat 40 to 45 min.
8. or until vegetables are softened, stirring occasionally.
9. Remove from heat.
10. Uncover.
11. Cool 15 min.
12. Process soup, in batches, in food processor or blender until smooth.
13. Return to saucepan; cook on low heat 5 min.
14. or until heated through, stirring frequently.
15. Add cream cheese spread and remaining dressing; cook and stir 5 min.
16. or until cream cheese is melted and soup is well blended.

tomato vinaigrette, onion, carrots, parsnips, water, chicken broth, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/carrot-parsnip-soup-126171.aspx (may not work)