Okanagan Peach Soup

Okanagan Peach Soup

21 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Jamie Caskenette
Recipe by  Jamie Caskenette

“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.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (21)

Rate This Recipe
MODGEPODGE
19

MODGEPODGE

all that i had hoped for and more.

Doug Matthews
16

Doug Matthews

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.

DOMER12
16

DOMER12

so refreshing and soothing! A great vegan option for soup!!!

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 156 cal
  • 8%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 19.4 g
  • 6%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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