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Creamy Sweet Potato and Persimmon Soup


Happy Monday. Soupers! When it’s so cold out, you need something warm and inviting … and unexpected, like this soup made with persimmon or kaki! Yep, you heard me. I didn’t think this would work either but it totally does. The recipe comes from an adjusted pumpkin soup. Again, it can be a little sweet but tap the sweetness down with lemon. Recipe up on the site soon. Let me know what you think!


Measurement Conversion Chart

1 lb of carrots, peeled and chopped and roasted
2 large persimmon (kaki), cored and roasted
2 large sweet potatoes, peeled and chopped and roasted
1/8 teaspoon rosemary
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon all spice
1/8 teaspoon cloves
1/8 teaspoon garam masala
Pinch of ground cumin
10 cherry tomatoes roasted
1 shallot (raw), chopped
1 sprig thyme
1/8 teaspoon ground cayenne powder
1/8 teaspoon spicy paprika
5 cup(s) vegetable stock
3 bay leaves
1 tablespoon lemon-infused olive oil
2 tablespoons apple-cider vinegar
Pinch salt and pepper to taste
1 cup, coconut milk (or almond milk)
1 tablespoon coconut butter
1 tablespoon olive oil
1 squeeze lemon
1 squeeze honey
Parsley for garnish

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 30min
  • Cook40min
  • Meal Time Lunch
  • Serves 4


Roasted Carrots, Persimmon, Sweet Potato and Tomatoes:

  1. Preheat oven to 400 degrees Fahrenheit. Place all ingredients on foil-lined baking sheet. Drizzle olive oil and honey on on all ingredients . Sprinkle on rosemary, honey, ground cumin.
  2. Roast all ingredients for 25-35 minutes, until they can be easily pierced with a fork. Scoop up contents and place in a separate dish.
    Prepare Soup:


  1. Heat 2 tablespoons virgin olive oil in large soup pot over medium-low heat. Add shallots and sweat until translucent and soft.
  2. Pour in 1-2 cups vegetable stock. Add sweated shallots, thyme, paprika, carrots, sweet potatoes and tomatoes.
  3. Season with ground cayenne, cinnamon, nutmeg, allspice, cloves, ginger, apple-cider vinegar, salt & pepper.
  4. Bring soup to a low simmer and cook for 20-25 minutes.
  5. Using an immersion blender or stand blender and add avocado (optional), coconut butter and milk, blend soup until smooth—you may need to do this in two batches depending on your size blender. Place soup back in pot and reheat to serve. Season and add a final splash of lemon.
  6. Garnish with fresh parsley.

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