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Creamy Green Papaya Soup

As a professional chef I am always looking for unique and delicious ways to use in season ingredients. The star of this dish is the Green Papaya. This soup is a great winter meal that warms your heart as well as your insides. I hope you enjoy.

Source: A creation of my own. (Entered by Jeffery Jones)
Serves: This recipe will make 4 quarts of soup.
Vegan!

Ingredients
1 Large Onion Chopped
4 Cloves Garlic Minced
1 Tbs Fresh Ground Tumeric
3 Large Carrots peeled and diced
2 Sprigs Fresh Rosemary      View Available Products
1/8th Tsp Ground Nutmeg
3 Tbs Brown Sugar
1/2 Tbs Fresh Cracked Black Pepper
1 Tsp Coarse Sea Salt
1 Tsp Red Pepper Flakes
2 Bay Leaves      View Available Products
1 Tsp Ground Cumin
1/4 Cup Extra Virgin Olive Oil
3 Large Green Papaya's Cubed      View Available Products
2 Quarts Low Sodium Vegetable Stock
1 Cup Spring Water
1 13.5 oz Can Coconut Milk (Shake Can Well)

Step by Step Instructions
  1. Heat olive oil in a large stock pot on medium heat and add first 12 ingredients. Saute for 4 minutes stirring occasionally. Doing this will give you a great flavor base.
  2. Next add Green Papaya, Vegetable Stock, and water. Bring to a boil then reduce heat to simmer and cook for 1 and a half hours uncovered.
  3. After cooking allow soup to cool for about a half hour. Remove bay leaves and rosemary stems then in batches puree soup in a blender or food processor. Return soup to the pot, mix in Coconut Milk heat and serve.
  4. I add a tbs of organic plain yogurt to the middle of the soup to add some extra creaminess.
  5. Soup can be canned or frozen if desired for future use.

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Creamy Green Papaya Soup