Creamy Curried Carrot Soup

Directions

1. In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender.
2. Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese.
3. Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired.