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

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

Place one third of the carrot mixture into a blender or food processor. 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 pureed 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.

Weight Watchers® Points® Value: The POINTS® value for this product was calculated by Campbell's and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers® and POINTS® registered trademarks.