In a large saucepan saute the ginger, garlic and onion in margarine until tender. Stir in carrots; add chicken broth and water. Simmer until carrots are tender (20 minutes). Add the lime juice carefully to taste. Purée the soup in a blender until smooth. Add salt and pepper to taste. Chill.
Serve with a swirl of yoghurt and chopped parsley for garnish. Soup can be served hot. Serves 10.
INGREDIENTS: 1 tbsp. minced ginger root 2 cans (103/4-oz. each) chicken broth 2 cloves garlic, minced 3 cans water 1/2 cup chopped onion 1/2 cup (approx.) fresh lime juice 2 tbsp. margarine 5 cups sliced carrots non-fat yoghurt and chopped parsley for garnish white pepper; salt