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Creamy Green Papaya Soup
From Suncoast Co-op
<p>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.</p>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
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
1 Tsp
Ground Cumin
1/4 Cup
Extra Virgin Olive Oil
3 Large
Green Papaya's Cubed
2 Quarts
Low Sodium Vegetable Stock
1 Cup
Spring Water
1 13.5 oz Can
Coconut Milk (Shake Can Well)
Step by Step Instructions
- 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.
- 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.
- 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.
- I add a tbs of organic plain yogurt to the middle of the soup to add some extra creaminess.
- Soup can be canned or frozen if desired for future use.