In 4-quart saucepan, heat 1 cup water, carrots, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper to boiling. Reduce heat; cover and cook 4 to 6 minutes or until carrots are tender.
Stir in all remaining ingredients except parsley; heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors, stirring occasionally. Sprinkle with parsley.