The cakes, pastries and Valrhona hot chocolate are only half the story at Olive et Gourmando, where chef and owners Dyan Solomon and Eric Girard bring comfort to your table, as in this deliciously sweet and savory soup.

Start to finish: 30 minutes

Servings: 4 to 6

For the soup:

2 tablespoons olive oil

1 medium yellow onion, thinly sliced

1 teaspoon cumin

1 teaspoon curry powder

½ teaspoon ground coriander

1 pound carrots (about 6 to 10 large carrots), peeled and thinly sliced

2-inch piece fresh ginger, peeled and grated

5 cups water or vegetable broth

2 cups orange juice

Salt and freshly ground black pepper, to taste

1 large ripe papaya, peeled, seeded and cut into small chunks

14-ounce can full-fat coconut milk

For the garnish:

1 small, slightly green papaya, finely diced

Juice of 1 lime

½ cup chopped fresh cilantro

1 jalapeno pepper, seeded and minced

Salt and freshly ground black pepper, to taste

2 cups large flakes of unsweetened coconut, lightly toasted

In large, heavy pot, heat the oil over medium-high. Add the onions and saute until soft, about 5 minutes. Add the cumin, curry powder and coriander, then cook for another few seconds. Add oil if the pot gets too dry.

Add the carrots, ginger, vegetable broth and orange juice. Bring to a simmer and cook until the carrots are tender, about 5 minutes. Season with salt and pepper.

Add papaya and coconut milk. Simmer for 3 minutes. Using an immersion or conventional blender, puree the soup until smooth. You may need to work in batches if using a conventional blender. Set aside.

To make the garnish, in a medium bowl combine the diced papaya, lime juice, cilantro and jalapeno. Season with salt and pepper.

To serve, ladle soup into individual bowls, then spoon the garnish over each. Sprinkle each serving with the toasted coconut.

Recipe adapted from Dyan Solomon and Eric Girard, the chef/owners Olive et Gourmando restaurant in Montreal.