Creamy Carrot Gingered Soup

Cooking Instructions

Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion and potato. Cook for 5 minutes or until the vegetables are tender-crisp.

Stir in the broth, ginger and black pepper. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender.

Place 1/3 of the carrot mixture into an electric blender or food processor container. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining carrot mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Garnish with the parsley, if desired.

Weight Watchers Points®*: 1

Dietary Exchanges: 1 1/2 Nonstarchy Vegetable, 1/2 Fat

USDA MyPyramid: 2/3 cup Vegetables

*Weight Watchers and Points ® are a registered trademark of Weight Watchers International, Inc. All references to Points values are based on Weight Watchers International, Inc. published information and do not imply sponsorship or endorsement by Weight Watchers International, Inc. of any such number of Points, or of Campbell products, by Weight Watchers International, Inc.