Start to finish: 30 minutes
Serves 4 to 6
Recipe adapted by the Associated Press from one by Dyan Solomon and Eric Girard, the chefs-owners of Olive et Gourmando restaurant in Montreal.
INGREDIENTS
For the soup:
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon ground coriander
1 pound carrots (6 to 10 large carrots), peeled and thinly sliced
One 2-inch piece fresh ginger, peeled and grated
5 cups water or vegetable broth
2 cups orange juice
Salt and freshly ground black pepper, to taste
1 large ripe papaya, peeled, seeded and cut into small chunks
One 14-ounce can full-fat coconut milk
For the garnish:
1 small, slightly green papaya, finely diced
Juice of 1 lime
1/2 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced
Salt and freshly ground black pepper, to taste
2 cups large flakes of unsweetened coconut, lightly toasted
INSTRUCTIONS
In large, heavy pot, heat the oil over medium-high heat. Add the onions and sauté until soft, about 5 minutes. Add the cumin, curry powder and coriander, then cook another few seconds. Add oil if the pot gets too dry.
Add the carrots, ginger, vegetable broth and orange juice. Bring to a simmer and cook until the carrots are tender, about 5 minutes. Season with salt and pepper.
Add papaya and coconut milk. Simmer for 3 minutes. Using an immersion or conventional blender, purée the soup until smooth. You may need to work in batches if using a conventional blender. Set aside.
To make the garnish, in a medium bowl combine the diced papaya, lime juice, cilantro and jalapeño. Season with salt and pepper.
To serve, ladle soup into individual bowls, then spoon the garnish over each. Sprinkle each serving with the toasted coconut.
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