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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2 1/4 cups
fresh peaches - peeled, pitted and chopped
packed brown sugar
vegetable broth or stock
salt and ground black pepper to taste
all that i had hoped for and more.
I am not a picky eater, but I would not recommend this soup. It was interesting to try, but I would not make it again as written. Instead, half the curry, or omit it all together. I tried some with fresh mint and I much preferred the peach-mint combo to the peach-curry flavor. I served this with a dallop of yogurt and turned it into more of a sweet summer soup. With these changes I enjoyed it.
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.
so refreshing and soothing! A great vegan option for soup!!!
O-kanagan/ your soup was really grand/ true culinary love in this home cook's command/ with chardonnay and curry powder/ the flavors nice and clean/ no garlic though/ O-Kanagan, 'cause it treats us mean/ I'll keep this soup in my box of recipes/ O-Kanagan, you sure know how to please/ O-Kanagan, you sure know how to please!
This is a really good soup. In fact, everyone in my family had seconds. I used canned peaches because fresh ones weren't available and it still turned out really well. I also didn't strain my soup after pureeing it. I will definately be making this again.
This soup is very good, and incredibly filling.
This soup is exceptional! It's quite sweet and tastes better chilled.
* Percent Daily Values are based on a 2,000 calorie diet.
Okanagan Peach Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 70
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