Creamy Carrot and Lentil Soup

• 2 Tbsp. olive oil
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 cloves garlic, minced
• 1/2 tsp. sazon adobo seasoning with saffron
• 1-1/2 cups dry red lentils, uncooked
• 4 carrots, peeled, chopped
• 1 qt. (4 cups) water
• 2 cups fat-free reduced-sodium chicken broth
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread, divided

1. Heat oil in large saucepan on medium-high heat.
2. Add onions, garlic and seasoning; cook 3 min.
3. or until crisp-tender, stirring frequently.
4. Add lentils and carrots; cook and stir 2 min.
5. Stir in water and broth; bring to boil.
6. Cover; simmer on medium-low heat 25 min.
7. or until carrots are tender.
8. Cool 15 min.
9. Process soup, in batches, in food processor or blender until smooth.
10. Return to saucepan.
11. Reserve 2 Tbsp.
12. cream cheese spread.
13. Add remaining to soup; cook and stir on low heat 8 to 10 min.
14. or until cream cheese is melted and soup is heated through.
15. Serve topped with reserved cream cheese.

olive oil, onion, garlic, sazon adobo seasoning with saffron, red lentils, carrots, water, chicken broth, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/creamy-carrot-lentil-soup-186038.aspx (may not work)