Ingredients

* 2 cups thinly sliced carrots
* 1/2 cup chopped onion
* 1/2 cup ginger liqueur
* 1/2 cup water
* 3 cubes chicken bouillon
* 4 tablespoons margarine
* 2 cups skim milk
* 2 tablespoons all-purpose flour
* 2 tablespoons white sugar
* 1/4 teaspoon ground ginger
* 3 tablespoons chopped fresh parsley
* salt to taste
* ground black pepper to taste

Method

1. Simmer carrots, onions, 1/4 cup liqueur, water, chicken bouillon cubes, and butter or margarine until carrots are tender. Cool slightly.
2. Puree carrot mixture in a blender or food processor. Add milk, flour, sugar, and ground ginger.
3. Return carrot puree to pot. Simmer until thickened, stirring occasionally. Stir in remaining 1/4 cup liqueur. Add additional milk for consistency you like. Season with salt and pepper to taste. Serve in warmed soup bowls, and garnish with fresh chopped parsley.