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Recipes - Persimmon Carrot Soup

Recipe Name

Persimmon Carrot Soup

Submitted by

embrandon

Recipe Description

A wonderfully unique fall soup -- the perfect balance between sweet and savory

Quantity	6	Quantity Unit	servings	Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



1	tablespoon	olive oil
3	cloves	garlic minced
1	cup, chopped	Onion, chopped
1.5	cups, chopped	Carrots, raw
5	fruits without refuse	persimmons (3-1/2 cups, diced)
2	tablespoons	cinnamon stick (2 whole)
1	teaspoon	whole clove
1/2	teaspoon	cardamom, ground
1/4	cup	orange juice, fresh
3.5	cups	chicken broth, low sodium, and fat free

Steps

Sequence	Step

1	In a large soup pot, heat oil and saute onions and garlic until tender. Add carrots, persimmons, cinnamon sticks, cardamom, cloves (in a mesh tea ball), and chicken broth.
2	Bring mixture to a boil, cover, reduce heat and cook until carrots are tender (about 15 minutes).
3	Let mixture cool slightly. Transfer in batches to a blender and puree until smooth.
4	Return pureed soup to the soup pot. Add orange juice and salt and pepper to taste. Slowly heat soup to a simmer.

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