Sweet Persimmon Coconut Curry Soup

December 4, 2019
Last week I came down with a cold that I couldn’t seem to get rid of. After a couple of days, the only food I was craving was a warm, steaming bowl of soup to help loosen some of my congestion. I wanted to include a bunch of anti-bacterial and anti-viral ingredients in my soup to help speed up my recovery. I didn’t have the energy to go to the grocery store so I made this with whatever I had on hand. Persimmons are high in vitamins A and C so I used them as my base and then added a bunch of inflammation-reducing curry spices. Soups are a classic go-to when you’re feeling under the weather. This soup helped clear out my nose to help me breath better and it soothed my throat as I was sipping on it. You can eat this soup alone or you can add some wilted greens or rice for a little more substance.
Sweet Coconut Curry Soup

Sweet Persimmon Coconut Curry Soup

utensils YIELDS 2 servings
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  • 2 tbsp olive oil
  • 1/4 cup red onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 2 ripe persimmon, diced
  • 1 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1 tsp curry powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup water
  • 1 cup coconut milk
  • 1/2 tbsp lime juice
  • to top coconut flakes
  • to top fresh basil
  • 2 tbsp olive oil
  • 1/4 cup red onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 2 ripe persimmon, diced
  • 1 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1 tsp curry powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup water
  • 1 cup coconut milk
  • 1/2 tbsp lime juice
  • to top coconut flakes
  • to top fresh basil
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Directions

1. Add olive oil to a large pot over medium low heat. Add the onion, garlic, and ginger and sauté for a couple minutes, until the onions start to turn translucent.
2. Add the persimmon and the spices to the pot and mix well. Continue sautéing for another minute or two.
3. Add the water and coconut and bring to a boil. Reduce to a simmer and let cook for about 20 min, until the persimmon is soft and starts to fall apart.
4. Remove from heat and stir in lime juice.
5. Use a hand blender to blend the soup. If you don’t have a hand blender, wait until the soup cools before adding it to a regular blender. Blend until smooth.
6. Serve topped with coconut flakes, basil, and paprika.

Also by Lauren: Carrot Pomegranate Slaw With Sweet Garlic Mustard Dressing
Vegan Gingerbread Bundt Cake
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Photo: Lauren Sacerdote


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Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.

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