Heat a large pot on medium heat. Add oil and saute the onion, garlic, fennel and carrots until vegetables soften, about fifteen minutes. Add chopped persimmons and saute for an additional five minutes. Add salt and pepper and stock or water. Bring soup to a boil, turn heat to low and cook, covered, for thirty minutes. Puree soup in food processor, blender or immersion blender. Serve warm. Garnish with roasted persimmons*.

*Roasted Persimmons: Thinly slice persimmon. Place on cookie sheet lined with parchment paper. Spray with cooking spray, sprinkle with a pinch of salt and cinnamon, and roast in 375 degree oven for twenty minutes.

As seen in the Joy of Kosher with Jamie Geller Magazine (Winter 2012) - Subscribe Now.