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
In a large saucepan heat oil,ginger and tofu.Cook,stirring ocasionally,about 4 minutes.Add onion,garlic,pepper and cardamom and cook,stirring often,until onion is tender,about 4 minutes. Stir in stock and dried papaya. Bring mixture to boil. Reduce heat,cover and simmer,stirring occasionally until papaya is very tender,about 20 minutes. Stir in cider and nutmeg into soup.
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
