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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.

Serves 6

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=’’>Food photo created by xb100 –</a>

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