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
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.