Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Can  chicken broth -- (46 ounce)
  1 1/2         Pounds  carrots cut in 1inch pieces
  4              Large  onions coarsely chopped
  3             Stalks  celery cut in 1inch pieces
     1/4           Cup  chopped parsley
     1/4           Cup  Blue Bonnet 75% vegetable oil spread
     1/4           Cup  allpurpose flour
  2               Cups  milk

Preparation:

For a thinner soup add additional milk until desired consistency. In large heavy pot, over mediumhigh, bring broth, carrots, onions, celery and parsley to a boil. Cover; reduce heat and simmer until vegetables are tender, about 30 minutes. Cool slightly. In a blender container or food processor, blend mixture in batches until smooth. Set aside. In same saucepan, melt spread; blend in flour. Stir in carrot mixture and milk. Cook, stirring occasionally, until heated through. Garnish with additional parsley, if desired. This makes 8 servings.

Nutritional Information:

344 Calories (kcal); 18g Total Fat; (46% calories from fat); 21g Protein; 25g Carbohydrate; 66mg Cholesterol; 1011mg Sodium