Inspired by Indian cusine, this creamy soup makes wonderful warming first course ar appetizer. Coconut milk and warming spices build its deep and intense flavour.
This soup is the best proof that sweet peaches work also very well in savoury dishes.
Makes 4 servings
- 600 grams peaches, ripe and sweet ( about 4 pieces)
- 400 grams carrot, sliced
- 1/2 red onion, diced
- 1 clove garlic, minced
- 1 tbsp ginger, grated
- 1/3-1/2 cup orange juice
- 400 ml coconut milk
- 1 tsp turmeric
- 1 tsp black mustard seeds
- 1 tsp sweet pepper
- 1/2 tsp cumin seeds
- 1/2 tsp ground corriander
- 1/4 tsp salt
- 1/4 tsp chili flakes
- 1 tbsp oil
- sweet cream or natural yoghurt, to finish the soup
- sunflower seeds, for garnishing
- corriander leaves, for garnishing
Boil water in a pot. Put the peaches in, and blanch for 2 minutes. Transfer the fruits into a bowl with cold water. Remove the skin and the stones. Cut the peaches in smaller pieces.
Heat the oil in a pot. Add onion and fry a few minutes until soft and translucent.
Add sliced carrot and fry for 5 minutes, stirring from time to time. You can add 2-3 tbsp of water to prevent from sticking to the bottom of a pot.
Add ginger, garlic, peaches and all spices. Fry for 2-3 minutes, stirring occasionally.
Reduce the heat, pour the coconut milk and cook under cover until carrot is soft.
Turn off the heat and blend the soup until smooth. Add the orange juice, stir the soup once again and check the seasoning.
Top the soup with sweet cream or yoghurt and a few corriander leaves. Sprinkle with toasted sunflower seeds and serve.