Moravian Soup with Persimmon and Coconut Milk

Rating: 2.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Remove the skin from the carrots and persimmons and cut them into pieces (you can also cut very ripe persimmons in half and scrape out the flesh). In a saucepan, heat the butter not too high, sauté the carrots and persimmons for 2 min, stirring. Add the clear soup, bring to a boil and simmer at low temperature with the lid on for 10-13 min. Blend everything with a hand blender. If you like the soup even finer, pass it through a sieve.

Add orange juice and coconut milk and bring to a boil. Season the soup with coriander, pepper, salt, ginger, cayenne pepper and juice of one lemon, then simmer for 1 minute more and divide evenly among preheated plates.

On each unit, stir pumpkin seed oil into the soup in a spiral pattern.

Tip: This goes well with fresh baguette.

Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!

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