After a few Facebook suggestions on what to cook next, I decided to start from the top and work my way down starting with Alex’s suggestion of googling “Disney Boma ginger carrot soup.”
Most of the ingredients for this brightly colored soup were actually already in my cabinet, but I stopped at the store for some carrots and heavy whipping cream.
I first made a Roux, which was simply 4-5 tablespoons of butter and flour, heated and stirred until it’s a paste. set aside (and cover so it’s not too dry by the time you get back to it).
Next cook a pound of carrots, 2 cups of water, approximately a thumb size or a thumb and a half of freshly ground ginger (watch your thumb when grinding so you don’t nick it) and 5 tablespoons of sugar in a pot until the carrots are soft and malleable.
When the carrots are soft, throw the whole mixture into a food processor or blender and puree until smooth and thick. Then return your ingredients to the pot and heat while adding the Roux you previously made, 2 cups of heavy whipping cream and a cup of milk. Heat until it’s nice and thick, but don’t forget about it like I did, you’ll burn the bottom layer of soup, so make sure to stir occasionally. I added more than two ounces of cheese and Colby Jack, but the recipe calls for 2 oz of american cheese and stir until melty and gooey. Then enjoy!
Both the sugar and carrots are sweet,but not overly sweet like some fruits can be. Add some garlic bread for a carb-filled, salty addition. Mine was a little lumpy, but still absolutely delicious and a great warming touch to a cold winter, or spring like this May has been.