Okanagan Peach Soup

21 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 1 hr 30 min

“A smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer. Garnish with candied peach slices for a special touch. If coconut milk is not available to you, heavy cream can be used instead.” - by Jamie Caskenette

Directions

Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.

Nutrition

Amount Per Serving (5 total)

Calories
156 cal
8%

Fat
7.8 g
12%

Carbs
19.4 g
6%

Based on a 2,000 calorie diet

Reviews (21)

Rate This Recipe

MODGEPODGE

Nov. 11, 2005

"all that i had hoped for and more...." See more"

Doug Matthews

May. 22, 2003

"Despite not having any fresh peaches (canned only) we gave it a try and I thought it was great. I may cut back on the curry a little in the future. I also plan on doubling the coconut milk. Thanks...." See more"