This is a hearty, healthy easy soup to prepare. Your kids will enjoy it and will remind you of Thanksgiving. I think this is best served as an appetizer.
Here is what you need:
3 Medium Size Sweet Potatoes (no skin)
1 Apple Sliced
2 Persimmons Sliced
2 Tbs Coconut Oil
2 Cans of Chicken Stock or Vegetable Stock
1 Can Coconut milk
1/2 tsp Nutmeg
1 tsp All Spice
2 tsp Cinnamon
salt and pepper to taste (if desired)
pomegranate to top
Take the skin off the sweet potatoes and cut into large chunks and put into boiling water. Cook for about 15 minutes. Enough to put your knife thru without a problem. Drain.
With the same pot, melt the coconut oil on medium and put the apple and persimmon slices in. Cook until fragrant- about 5-7 minutes. Add in the nutmeg, all spice, and cinnamon. Cook for about 5 minutes.
Add the stock and coconut milk. Stir. Cook for 30 minutes.
Put in the blender or use an immersion blender. Make sure that its nice and smooth.
Serve. Top with Pomegranate if desired.