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Boma’s Carrot Ginger Soup

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My favorite part of being a Disney Vacation Club member has been experiencing a variety of deluxe resort accommodations. Each resort special in its own way. From the rooms to the lobby, these resorts immerse guests in their theme and create a unique hotel experience.

This is also true for the food. Even the restaurants get in on the act. Disney Vacation Club resorts, and all Disney resorts for that matter, offer dining experiences that fit in with the resort’s theme. While traditional fare is also offered, guests are exposed to new and appropriate themed flavors. A great example of this is Disney’s Animal Kingdom Lodge, which treats guests to the flavors of Africa.

Boma, one the table service restaurants at Disney’s Animal Kingdom Lodge, is a large buffet that includes a wide variety of both traditional and African inspired foods. My favorite part is the daily array of soup selections. Their stand out soup is the Carrot Ginger. With a mix of sweetness and spice, this soup is the perfect way to start your Boma dining experience.

The first time I had it, I was nursing a cold. This soups warmth and creaminess definitely hit the spot. From then on, it is the dish I always look forward to when we dine at Boma. I crave Carrot Ginger soup when I’m not at Walt Disney World, especially in the cooler months. It’s easy to make at home and only requires a minimal amount of ingredients. Plus it has one very surprising ingredient, American cheese!

Ingredients:

  • Cornstarch Slurry – (1/4 cup cornstarch mixed with 1/4 cup cool water)
  • 2 cups carrots, peeled and cut into chunks
  • 2 cups water
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 1-1/2 tablespoons ground ginger
  • 1 cup milk
  • 1 cup American cheese, sliced or shredded (optional)

 

Preparation:

In large soup pot, cook carrots in water, sugar and ginger. Simmer until carrots are soft.
Using a food processor or blender, puree until smooth. Or, if you prefer a chunkier soup like me, you can use an immersion blender. But, be careful. The liquid is hot and will splatter.
Add heavy cream and milk. Then cook until soup is hot and slightly thick.
Bring to a boil, then add cornstarch slurry while stirring.  I suggest making the slurry right before you need to add it. If not, it will begin to thicken and solidify in the measuring cup.
Bring back up to a boil and then immediately remove from heat.

 

Add American cheese and stir well until cheese melts. Use a figure 8 stirring method to melt the cheese into the soup.
You  may need to adjust seasoning as you see fit.  I needed to add more ground ginger to the final product.

Serve and enjoy! This soup is thick and creamy enough it can be made into a meal all by itself. Or you can serve it with a side salad or some warm naan bread.

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