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Persimmon Sweet Potato Soup

A wholesome and savory soup that combines turmeric and ginger with the fruity taste of persimmons and filling sweet potatoes made in less than 30 minutes in your Instant Pot.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Sheryl

Ingredients

  • 1 Tbsp olive oil
  • 2/3 C. diced carrots
  • 2/3 C. diced celery
  • 2/3 C. diced onion
  • 2 large sweet potatoes peeled and diced
  • 4 persimmons
  • 5 cups vegetable broth
  • 1/2 tsp turmeric
  • 1 tsp ground ginger or 2 drops of Ginger Vitality Essential Oil - we use Young Living
  • salt and pepper - to taste
  • Optional: slivered almonds and fresh parsley for garnish

Instructions

  • In your Instant Pot, push Saute and add the butter, carrots, celery and onion and cook for 2-3 minutes.
  • Cut the persimmons in half horizontally, scoop out the pulp.
  • Add the persimmons, sweet potatoes, and vegetable stock to the instant pot and close the lid. Turn the valve closed, and set the timer for manual (high) for 6 minutes. Allow the pressure to release naturally for 10 minutes once done, then release the rest naturally.
  • Use your immersion blender to puree then return to the Instant Pot and stir i salt and pepper - to taste. If you are using a regular blender, puree in batches and return to the pot.
  • Season with salt and pepper, to taste, and add turmeric and ginger. Stir will, and ladle into bowls - garnish with parsley or sliced almonds.

Notes

Adapted from Healthy 4 Life Nutrition