I don’t know about you, but I’m so excited that it’s finally persimmon season. If you’ve never thought of combining the sweet and tangy flavor of persimmons with the rich earthiness of sweet potatoes, you’re in for a real treat with this recipe! Add to this intoxicating mixture the subtle spice of curry powder and cayenne, and you’re left with a perfectly comforting and warming soup with multiple levels of flavor.
This is a great soup to enjoy for breakfast, lunch or dinner (or as an in-between meal to warm you up). If the weather’s cold, you’ll enjoy this dish even more – not only is it delicious, but the warmth stays with you well after you’ve finished your bowl.
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The persimmons and sweet potatoes make for a naturally sweet and luxuriously creamy soup, while the curry powder and cayenne add some heat.
Paleo Curried Persimmon and Sweet Potato Soup
2 Tbsp. extra virgin olive oil (find high quality, organic oil here)
2 leeks, white and light green parts only, roughly chopped
3 cloves garlic, minced
1 tsp. fresh ginger, grated
1 Tbsp. Madras curry powder (find it here)
½ tsp. smoked paprika (find organic smoked paprika here)
¼ tsp. cinnamon
¼ tsp. nutmeg
Pinch of cayenne
1 tsp. sea salt
½ tsp. pepper
3 large sweet potatoes, peeled and chopped
4 Fuyu persimmons, peeled and chopped
1 can Sprouts Brand Organic Coconut Milk
3 cups chicken broth (make it in your slow cooker)
2 Tbsp. almond butter (find organic, raw almond butter here)
¼ cup walnut oil (optional) (find organic cold-pressed walnut oil here)
¼ tsp. smoked paprika (optional) (find organic smoked paprika here)
½ cup walnuts (optional)
- In a large pot, heat the olive oil. Add the leeks and cook until soft, stirring often, for about five minutes. Add the garlic, ginger, curry powder, paprika, cinnamon, nutmeg, cayenne, salt and pepper to the pot. Cook for an additional minute, stirring to combine the spices with the leeks.
- Add the sweet potatoes, persimmons, coconut milk, chicken broth and almond butter to the pot. Bring the soup to a simmer and cook for 30-45 minutes or until sweet potatoes are tender and cooked through.
- Allow the soup to cool slightly. Puree with an immersion blender until smooth.
- Make an optional garnish of smoked paprika walnut oil and toasted walnuts.
- Make the smoked paprika walnut oil by whisking the walnut oil and smoked paprika together.
- Heat a large frying pan over medium high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, watching constantly and stirring frequently, until the walnuts start to brown and they smell toasted, about five minutes.
- Drizzle each bowl of soup with smoked paprika walnut oil and top with toasted walnuts.