Mad's Peach-Curry Soup

Mad's Peach-Curry Soup

4 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
kitsilanogirl
Recipe by  kitsilanogirl

“A friend who used to work as a chef shared this yummy and oh, so simple recipe with me. You may substitute half-and-half or evaporated milk for the cream to cut some fat.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

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Reviews (4)

Rate This Recipe
Bong Jovi
5

Bong Jovi

I used this recipe as a basis for a soup I made at work.. Didn't use lettuce or shrimp and instead added coconut milk making it "peach coconut curry" soup... It was pretty good, although next time I will omit the tomatoes, I feel that they are unneccessary.. Soup went over well though since it is so unique... Nice work :)

Christine
3

Christine

Excellent recipe! It's a little different (from what I normally eat). I asked my husband to surprise me and he made this. It's sweet and creamy. It's easy to make (though not quick as it simmers for a while) and relatively inexpensive. The only change we made was to skip the lettuce because we didn't have any. I didn't miss it. Next time I may serve this over rice.

SugarPlum
2

SugarPlum

I omitted the vegetable broth, the tomatoes and the lettuce. Added some milk and fresh ginger. Served this over noodles and it was a hit! Everybody loved it! Thanks for a great recipe!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 523 cal
  • 26%
  • Fat
  • 40.4 g
  • 62%
  • Carbs
  • 26.3 g
  • 8%
  • Protein
  • 17.5 g
  • 35%
  • Cholesterol
  • 206 mg
  • 69%
  • Sodium
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

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