I recently ate at Boma's & requested this recipe
. My husband & I both like this soup & he is NOT a carrot fan. Here it is:
GINGER CARROT SOUP from Boma, AKL
Yield: 8 servings
1 lb Carrots, chunky cut
2 c Water
2 c Heavy Cream
1 c Milk
2 oz American Cheese, sliced or shredded
½ oz Ground Ginger (fresh ONLY)
2 oz Sugar, adjust as needed
Roux:
2 oz butter
2 oz flour
In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth.
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.
Add heavy cream and roux. Cook until soup is hot and slightly thick.
Add American cheese and let simmer until cheese melts.
Adjust seasoning.
