Soup of the Week: Jade Curry

Spicy and flavorful, this versatile soup can be made with different vegetables, depending on what’s available. I originally made it with green papaya, which grows right in our backyard in Hawaii. When I venture into colder climates, however, green papaya is not always a common find, so I’ll use potato or even Jerusalem artichoke instead. Enzyme-rich green papaya is simply unripe regular papaya. It has a mild and pleasant peppery flavor. If you find it in Chinatown, give it a try.

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