Preparation / Directions:
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.
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