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.
