Carrot-Ginger Soup from Boma

A Sweet Souvenir from Disney

I recently returned from a vacation to Florida—my skin tanned, my wallet slightly lighter.  The trip included a four-day tour of Walt Disney World.  And while I didn’t have many palate-altering experiences, I was lucky enough to dine at Boma:  Flavors of Africa.  Read more after the jump:Located in the Animal Kingdom Lodge, Boma offers interpretations of traditional African cuisine, which means you’d notice the aromas and flavors of cumin, coriander, fruits, chiles, ginger and cinnamon.  Some of the highlights included stewed lentils with marinated cherry tomatoes and hearts of palm; banana leaf-wrapped salmon; and falafel (pureed, deep-fried chickpeas) served with harrissa, a spicy North African dipping sauce.

But the biggest hit appeared to be the Carrot-Ginger soup.  One of the chefs at Boma remarked that the soup was a crowd favorite (no doubt due to its dessert-like quality), and therefore a menu staple.  In this recipe, the ground ginger—as opposed to its fresh form, which is sweeter—is somewhat spicy, and adds a nice contrast to the sweetness of the carrots.

After four days of being bombarded by cotton candy, mysterious meat on sticks, and other questionable-quality fare, Boma was—culinarily speaking—a breath of fresh air.

Carrot-Ginger Soup

Yield:  6 Servings

  • 2 Cup Carrots, Peeled, Chunk-Cut
  • 2 Cup Water
  • ½ Cup Sugar
  • 1 ½ Tablespoon Ground Ginger
  • Pinch of Kosher Salt
  • 1 Cup Heavy Cream
  • 1 Cup Milk
  • 1 Tablespoon Cornstarch diluted with 1 Tablespoon Water
  • (Optional) 2-3 Slices of American Cheese

1.  In a small stockpot, bring carrots and water to a simmer.  Add ginger and sugar.  Continue to simmer until carrots are fork-tender.  Pour carrots and water into a food processor or blender, and puree until smooth.

2.  Pour puree back into the stockpot, return to heat, and whisk in heavy cream and milk.  When soup returns to a simmer, whisk in the cornstarch and water mixture (equal parts of cornstarch and water is called a “slurry,” and is used to thicken soups and sauces).  Allow to boil for several minutes before removing from heat.

3.  If you’d like, add the cheese; stir until it has melted and soup is smooth.

4.  Adjust with kosher salt and pepper.

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Published in: on June 30, 2010 at 7:11 pm  Leave a Comment  
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