Persimmon-Sweet Potato Soup Featured

Authors: HealthyByDesign

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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 6Persimmon-Sweet Potato Soup


1 TBS olive oil
2/3 cup diced carrots
2/3 cup diced celery
2/3 cup diced onion
1 large sweet potato, diced
6 persimmons
5 cups vegetable stock
½ tsp turmeric
1 ¼ tsp ground ginger
Salt & pepper, to taste
Fresh Italian parsley, chopped
Almond chopped or slivered, optional


  1. In a large stockpot, heal oil over medium heat. Add carrots, celery, and onions, and cook until vegetables are soft.
  2. Cut persimmons in half horizontally and scoop out pulp.
  3. Add sweet potatoes and persimmons to pot and cook 5 more minutes.
  4. Pour in stock and stir in turmeric and ginger.  Bring to a boil, then reduce to simmer. Cover and let cook for ~30minutes, until sweet potatoes are completely soft.
  5. 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.
  6. Serve hot and garnish with parsley and almonds.


Nutrition Facts

Cals                150
Fat                 2.5 gm
Carbs             30 gm
Fiber                4 gm
Sodium       370 mg
Protein            2 gm

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