Makes 10 cups (2.4 L)
4 Tbsp (60 mL) corn oil
1 medium yellow cooking onion, peeled and diced, about 1 cup (240 mL)
4 large cloves garlic, peeled and minced
1 tsp (5 mL) minced fresh ginger
½ tsp (2.5 mL) curry powder
8 cups (2 L) water
1 medium carrot, peeled and cut into 1-inch (2.5-cm) chunks
1 to 4 ripe papayas (depending on type), peeled, seeded and cut into 1-inch (2.5-cm) chunks, about 8 cups (2 L)
kosher salt and freshly ground white pepper to taste
yogurt, freshly ground black pepper and lime zest, for garnish
Place the oil and onion in a large pot and sauté over medium heat until the onion is translucent but not browned, about 5 minutes. Add the garlic, ginger and curry powder, and sauté for 30 seconds, stirring constantly to keep the garlic from burning.
Add the water and carrot to the pot, cover and bring to a simmer for 30 minutes to make a very light stock.
Remove the carrot from the stock and add the papaya chunks. Simmer for 2 to 3 minutes more, just to heat the fruit.
Purée with a hand blender, or in a blender or food processor, and season with salt and pepper. Serve warm or at room temperature, garnished with a dollop of yogurt, a sprinkle of black pepper and a few strands of lime zest.
This recipe is from Linda Haynes, the More from ACE Bakery cookbook.
Photo by Doug Bradshaw