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
Simmer carrots, onions, 1/4 cup liqueur, water, chicken bouillon cubes, and butter or margarine until carrots are tender. Cool slightly.
Puree carrot mixture in a blender or food processor. Add milk, flour, sugar, and ground ginger.
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.