Papaya - Tomato - Soup
with coconut, peanuts and cilantro
Inspired by my trip to Costa Rica.
The sweetness of papaya, the tartness of lime juice and the creaminess of coconut milk together with different spices create a delicious symphony of flavors. And to top it off some coconut flakes and peanuts to give some crunch.
I hope you give this super easy recipe a try.
It is lactose and gluten free as well as Vegan.
This Recipe will give you 1.5 liter soup:
3 Tbsp Oil
1 Clove of Garlic
2 Onions
2 Carrots
25g Ginger, peeled
1 Chili with or without seeds
2 Cardamon capsules
1 tsp Curcuma
300g Papaya
1/2 tsp brown sugar
1 can of Tomatoes ( 400g)
500g Water
250g Coconut milk
Juice of 1 Lime
For Garnish:
50g Papaya
3-4 stems of Cilantro
2 dashes of Lime juice
1 Tbsp Peanuts, roughly chopped
1 Tbsp coconut flakes
Slice garlic, onions, carrots, ginger and chilli in small pieces
Add oil into a pan on medium heat, add the cut ingredients and let them cook for a couple of minutes, then add the inside of the cardamon capsules and curcuma and keep on cooking for about 10min
Meanwhile peel the papaya and cut it into small cubes, (about 1cm, doesn't have to be precise) add to the pan and let it stew for 5 more minutes.
Then add the caned tomatoes, sugar, water, some salt and pepper and let it simmer for about 30 min
Now its time to add the coconut milk and lime juice and blend everything until smooth, give it a taste and add more salt and pepper if needed.
I like to sift my soups to get an even smoother mouthfeel but this is optional as you like it.
For the garnish cut 50g of papaya into very small cubes called "Brunoise" add some finely sliced cilantro as well as 2 dashes of lime juice and marinated it.
Time to serve our delicious soup.
Add some of the papaya salsa, chopped peanuts and coconut flakes on top as garnish.
Enjoy!