Celebrate the peach harvest with this smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
156 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
1 tablespoon olive oil
salt and ground black pepper to taste
4 cloves garlic
1 tablespoon curry powder
1 cup vegetable broth or stock
0.25 cup packed brown sugar
0.5 cup coconut milk
0.5 cup diced onion
0.125 teaspoon ground turmeric
0.25 cup Chardonnay wine
2.25 cups fresh peaches - peeled, pitted and chopped
