Curried Sweet Potato and Persimmon Soup
MAKES 4 TO 6 SERVINGS
1 tablespoon coconut oil (or another neutral oil)
1 cup chopped leek
1 tablespoon chopped garlic
2 teaspoons peeled, grated fresh ginger
3 large sweet potatoes, peeled and chopped
4 Fuyu persimmons, chopped
1 tablespoon kosher salt
1 tablespoon curry powder
¾ teaspoon smoked paprika, divided
⅛ teaspoon ground red pepper
1 (32-ounce) container chicken broth
1 (15-ounce) can unsweetened coconut milk
2 tablespoons olive oil
½ cup chopped salted pistachios
In a large stockpot or Dutch oven, heat coconut oil over