If you’re looking for an easy, healthy breakfast recipe, this is the way to go. My fixation with curry continues. But this time instead of going the savory route with vegetables, I’m adding a little zip to fruit.
Depending on how ripe your papaya is, you probably won’t need to add any sweetener. And I suggest adding in the cinnamon and garam masala a half teaspoon at a time to make sure it suits your taste buds.
And just between you, me and lamp post, this can very quickly be turned into a delicious cocktail!
Ingredients (makes 6 one-cup servings)
1 large papaya (about 6 cups diced)
¼ cup lemon juice
1 teaspoon minced ginger (I used a microplane which makes it a paste)
1 cups almond milk (or coconut)
½ – 1 teaspoon garam masala
½ – 1 teaspoon ground cinnamon
agave nectar/honey (optional)
Directions
1. Place all ingredients in a large capacity blender or food processor and blend until completely smooth. If using a smaller appliance, mix this up in batches and combine in a large bowl.
2. Sweeten to taste, if desired.
3. Serve room temperature or chilled. If left in the fridge overnight, the soup might congeal a bit. If so, stir in a small amount of water or almond milk to achieve desired consistency.
Sofia says
omg this looks amazing!! and between you and me if I ever manage to gather the ingredients and make this, it will be a delicious cocktail and not a soup :p
Amy says
LOL! Yes, the decision is hard — healthy breakfast soup or awesome cocktail.