Cream Of Ginger Carrot Soup recipe

4 servings

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.