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Papaya and Tofu Chowder

Papaya and Tofu Chowder

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 vegan soymilk,unsweetened

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Preparation
 

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.

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