Let Disney on Broadway take you around the world in four courses with a set of recipes inspired by Disney’s Tony award winning musical comedy, Aladdin.
On this stop, we visit Egypt with a savory and zesty carrot and ginger soup, garnished with homemade croutons for an extra crunch.
For more recipes and inspiration, watch below!
Carrot and Ginger Soup
- 2 tablespoons olive oil
- 1 onion, peeled and sliced
- 1 tablespoon fresh ginger, chopped
- 1 clove garlic, peeled and chopped
- 1 lb carrots, peeled and chopped
- 5 cups chicken stock
- 1 cup orange juice
- 8 oz crème fresh
- 1 tablespoon harissa
- 1 small loaf crusty bread, cut into little cubes for croutons
- ½ cup olive oil set aside for croutons
- 1 cup carrot greens
- 1 cup pistachios
Cutting should be done by an adult.
In a soup pot over medium heat, heat olive oil with onion, ginger, and garlic. Sauté for approximately five minutes.
When fragrant, add the chopped carrots and sauté for five minutes.
Add the chicken stock and orange juice. Simmer, uncovered, for 30 minutes, or until very tender.
Blend the soup, in batches, in a blender (or use an immersion blender) until smooth and velvety. Add additional chicken stock, if necessary, to create the desired consistency of soup. Season with salt and pepper.
Meanwhile, mix crème fresh and harissa until smooth.
Serve soup, topped with a dollop of harissa crème fresh mixture and a handful of croutons.
For the courtons, heat oven to 375 degrees. 2) In a food processor, blend the olive oil, carrot greens, and pistachios until a smooth pesto.
Toss bread cubes with the carrot green pesto. Spread in a single layer on a baking sheet.
Bake for 8 minutes, or until crispy and golden. Let cool, and serve with soup.