Prep Time – about 40 min.
Ingredients
2 tablespoons olive oil
2 tablespoons finely chopped fresh ginger
1 {10 1/2oz} pkg. extra firm tofu, drain and chopped
1 medium sweet onion, chopped
1 clove garlic,minced
1/4 teaspoon ground black pepper
1/4 teaspoon ground cardamom
1 cup vegetable stock
2 cups diced dried papaya
1/4 cup apple cider
1/4 teaspoon ground nutmeg
1 ripe papaya, peeled, seeded, and cut into chunks
2 cups soy milk,unsweetened
Directions
Combine papaya chunks and soymilk in a food processor or blender, and process until smooth. Pour puree into soup, mix well, reheat and simmer, about 5 minutes. Serve.
NOTE: Do not allow the chowder to come to a boil after the puree has been added or it will curdle.
Serves 6 servings