Cream Of Ginger Carrot Soup

By: CORWYNN DARKHOLME

"This is a very delicate and yet flavorful soup, and is very healthy."

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Original Recipe Yield 4 servings

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.