• 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.