Irresistible Persimmon Habanero Soup
Experience the perfect balance of sweet and spicy with this Irresistible Persimmon Habanero Soup. Ripe persimmons meld beautifully with fresh habanero peppers, creating a rich and comforting dish that warms your soul. Ideal for chilly evenings or as a standout starter at dinner parties, this vibrant soup invites you to savor every spoonful while offering a delightful adventure for your taste buds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Soup
- Method: Cooking
- Cuisine: Fusion
Ingredients
Scale
- 2 ripe Fuyu persimmons, diced
- 1 fresh habanero pepper, seeds removed and finely chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
Instructions
- Wash and prepare all ingredients: dice persimmons, onion, and garlic; chop the habanero.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add garlic and habanero; cook an additional 2 minutes.
- Stir in the diced persimmons and cook for about 3 minutes until softened.
- Pour in vegetable broth and bring to a simmer. Cook uncovered for approximately 15 minutes or until vegetables are tender.
- Blend the soup using an immersion blender until smooth (or carefully transfer to a countertop blender).
- Return the blended soup to low heat and stir in coconut milk and lime juice. Heat through without boiling.
- Serve hot, garnished with cilantro or lime wedges.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 10g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg