Cook carrots in stock until tender. Drain and mash carrots, reserving liquid. Saute onions and bell pepper in butter until tender. Add flour, stirring until smooth. Gradually add milk; cook stirring constantly, until slightly thickened.
Add enough water to carrot liquid to make 2 cups. Combine liquid, milk mixture, carrots, cheese and spices. Stir constantly over moderate heat until soup is well heated and cheese is melted. Garnish with parsley if desired.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook