Persimmon-Sweet Potato Soup
Updated: Jun 18, 2022
This delicious, savory soup will really warm you up on a cold day! Turmeric and ginger are potent anti-inflammatories and add a ton of flavor. Add the almonds to increase the protein content.
Ingredients 1 TBS olive oil 2/3 c diced carrots* 2/3 c diced celery* 2/3 c diced onion* 1 large sweet potato, diced 6 persimmons 5 c vegetable stock ½ tsp turmeric 1 ¼ tsp ground ginger Salt and pepper, to taste Fresh Italian parsley, chopped Almonds, chopped or slivered, optional
In a large stockpot, heat oil over medium heat. Add carrots, celery, and onions, and cook until vegetables are soft.
Cut persimmons in half horizontally and scoop out pulp. Discard skin.
Add sweet potatoes and persimmons to pot and cook 5 more minutes.
Pour in stock and stir in turmeric and ginger. Bring to a boil, then reduce to simmer. Cover and let cook for ~30 minutes, until sweet potatoes are completely soft.
Working in batches, puree soup in a blender and return to pot. Season with salt and pepper to desired taste. If soup is too thick add additional stock to thin. Cook for an additional 15 minutes.
Serve hot and garnish with parsley and almonds.
*or purchase a container of Mire Poix at Trader Joe's or another market
Nutrition Facts Cals 150 Fat 2.5 gm Carbs 30 gm Fiber 4 gm Sodium 370 mg Protein 2 gm
Photo source: <a href=’https://www.freepik.com/photos/food’>Food photo created by xb100 – www.freepik.com</a>