Persimmon & Carrot Soup

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I've been having a bit of a love affair with persimmons since I tried them for the first time a couple of weeks ago, and since I was in the mood for a light lunch today, I decided to make a sweet and spicy soup. I think this has a medium level of heat, but you may exclude the chili from the recipe if you prefer a less spicy flavour.

Persimmon & Carrot Soup

2 FUYU PERSIMMONS, peeled and chopped
2 MEDIUM CARROTS, peeled and minced
1/2 MEDIUM ONION, minced
2 c. VEGETABLE BROTH
1/2 THAI CHILI
1 tsp. TURMERIC
2 tsp. GARAM MASALA
SALT, to taste
GROUND WHITE PEPPER, to taste
1/2 FRESH LEMON
1 tbsp. YOGURT
FRESH CORIANDER

Place the persimmons, carrots, onion, chili and 1/2 cup of the broth into a medium-sized saucepan. Bring to a low boil and cook until the mixture begins to dry out. Lower the pot to a steady simmer and add the remainder of the broth in 1/2 cup increments, cooking until the fruit and vegetables are fairly soft- about 30 minutes.

Add the turmeric and garam masala, along with the salt and pepper to taste, and cook for a further minute or two. Taste and adjust spices. Puree the soup with a hand mixer (the turmeric will stain it!) or in a blender, adding a bit more hot broth if you would like a thinner consistency.

Serve immediately, garnished with juice from the lemon, a dollop of yogurt and freshly chopped coriander.

Serves 1 as a main or 2 as a starter.