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
  1. 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.
  2. Add broth; bring to a boil. Reduce heat, cover, and cook until sweet potatoes and persimmons are tender, about 20 minutes.
  3. 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.
  4. In a small bowl, combine olive oil and remaining ¼ teaspoon paprika. Drizzle oil over servings of soup. Top with pistachios.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/curried-sweet-potato-and-persimmon-soup/