Cream Of Ginger Carrot Soup

• 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

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.

carrots, onion, ginger liqueur, water, chicken bouillon, margarine, milk, flour, white sugar, ground ginger, parsley, salt, ground black pepper

Taken from www.allrecipes.com/recipe/13190/cream-of-ginger-carrot-soup/ (may not work)