Peel the carrots and cut into circles 0.5 cm in thickness. Put them in a pan with the butter, salt and ginger napita, medium-high heat. Pan cover with a lid until the liquid begins to simmer, then cover is removed, carrots and stir stove is reduced. Cover the pan again and carrots to cook for another 5 minutes. Remove the lid, add chili powder and put the stove on high. Carrots are stirred from time to time and be removed from the heat when napita ginger glaze them. Serve immediately with fresh parsley. * If you prefer a crunchy carrots, remove them after you add chili. When the liquid boils, return the carrots to the pan and mix them well.