A drizzle of paprika olive oil and a handful of crushed pistachios are the perfect toppings for this savory bowl of comforting spiced flavors.
Curried Sweet Potato and Persimmon Soup
MAKES 4 TO 6 SERVINGS
Ingredients
- 1 tablespoon coconut oil (or another neutral oil)
- 1 cup chopped leek
- 1 tablespoon chopped garlic
- 2 teaspoons peeled, grated fresh ginger
- 3 large sweet potatoes, peeled and chopped
- 4 Fuyu persimmons, chopped
- 1 tablespoon kosher salt
- 1 tablespoon curry powder
- ¾ teaspoon smoked paprika, divided
- ⅛ teaspoon ground red pepper
- 1 (32-ounce) container chicken broth
- 1 (15-ounce) can unsweetened coconut milk
- 2 tablespoons olive oil
- ½ cup chopped salted pistachios
Instructions
- In a large stockpot or Dutch oven, heat coconut oil over medium heat. Add leek, garlic, and ginger; cook until softened, 2 minutes. Add sweet potatoes, persimmons, salt, curry powder, ½ teaspoon paprika, and red pepper; cook, stirring occasionally, until aromatic, 2 minutes.
- Add broth; bring to a boil. Reduce heat, cover, and cook until sweet potatoes and persimmons are tender, about 20 minutes.
- Working in batches, transfer mixture to the container of a blender; process until smooth. Return soup to pan; cook over medium heat. Add coconut milk; cook stirring occasionally, until heated through. Do not boil.
- In a small bowl, combine olive oil and remaining ¼ teaspoon paprika. Drizzle oil over servings of soup. Top with pistachios.
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