Carrot Ginger Soup from Boma - Flavors of Africa


Boma – Flavors of Africa, at Animal Kingdom Lodge's Jambo House, is my favorite restaurant to recommend to those willing to try a little something out of the ordinary. First of all, the Lodge itself is simply stunning and worthy of a trip just to walk around, not to mention look at the animals! Secondly, the restaurant is a gem. There’s something for everyone and while the dishes may be in combinations you’re unfamiliar with, many of the items used to make up the combinations are old friends.

Designed to resemble an African marketplace, Boma serves dishes inspired by the varied flavors and seasonal dishes of over 50 African countries, from the coast of the Mediterranean to the Indian Ocean. You can watch as Boma’s chefs prepare dishes in an open kitchen with a wood-fire rotisserie grill. Morning offerings may include fresh fruit, African pastries, omelets, pancakes, french toast, bacon, sausage, carved ham, breakfast potatoes, cereal, oatmeal, scrambled eggs, and corned beef bobotie (which is a MUST DO for me). The dinner buffet offers favorites prepared with African flair, which may include signature vegetarian selections, traditional dishes, fire-grilled meats, seafood, soups, salads, and desserts.

Our first time at Boma, the server recommended I try the carrot ginger soup. I like carrots. I like ginger. Why not? The taste was reminiscent of pumpkin pie – yay for me!

Carrot Ginger Soup from Boma – Flavors of Africa, Animal Kingdom Lodge, Jambo House

  • 1 pound carrots, chunky cut

  • 2 cups water

  • 2 cups heavy cream

  • 1 cup milk

  • 2 ounces American cheese, sliced or shredded

  • ½ ounce ground ginger (fresh ONLY)

  • 2 ounces sugar, adjust as needed

  • Roux (2 ounces butter and 2 ounces flour)

To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.

  1. In pot, cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Puree until smooth.

  2. Add heavy cream, milk, and roux. Cook until soup is hot and slightly thick.

  3. Add American cheese and let simmer until cheese melts.

  4. Adjust seasoning.

Serves 8.

- Kimberly