Chilled Carrot Ginger Peach Soup
Fresh and tasty Chilled Carrot Ginger Peach Soup, topped with orange zest and finely chopped pistachio, served as a nosh, appetizer, or side soup.
This past week, we had our little blogging community over for a meal. Twelve around the table, to be exact.
I love these Teal Birch Tree
Salad Plates I found at Pier 1. They are so “Sunriver-ish,” with birch trees (we have birch and aspens), which we have on the side of our house.
Our tiny home … we really shouldn’t have. Our kids were all home, we just said goodbye to a guest who was visiting for 3 days, my husband had just walked in the door from traveling, we have a puppy (time, space, chaos – ha). We enjoyed Noble Pig wine, check out their varieties!
Our house is small, and often chaotic. But that didn’t stop us …
Putting worries aside, hospitality is not about perfection.
Friends, I really did let go of my worries about the weekend, and specifically this night in our home (hosting food bloggers is a little intimidating), and decided to go with the flow. (Succulants from our local Whole Foods in Bend, OR. They are only $10 each!)
I often still get a little anxious with hosting, even after all these years. But I’ve done it enough to just let it all fall into place, and really concentrate on my guests.
With so many of us, I asked my friend Kristin and her mom, Barb, and my daughter Abby to help out!
(Not in order: Noble Pig, Dine and Dish, Well Plated, Heartbeet Kitchen, TidyMom, Me, Two Peas and Their Pod, Recipe Girl, Skinnytaste, Foodie Crush, and missing, Barefeet in the Kitchen, A Farmgirl’s Dabbles, and Aggie’s Kitchen).
What a relief that was (it’s okay to ask for help!), so I could concentrate on my guests.
Set the table
Salad plates: Teal Birch Tree Salad Plate, Pier 1
Table cloth: IKEA
Dinner plates: Dollar Store
Chargers: I’ve had these for 10 years, purchased at a yard sale
Napkins: Pier 1
Water glasses: IKEA
Wine glasses: Noble Pig Winery
Succulants: Whole Foods, Bend, Oregon
I always look forward to the times around our table–to digging a little deeper, talking, laughing, enjoying food, and catching up with people!
The beauty around us, relationships, investing in others.
A very sweet time, my husband Paul updated us on his hard work, something very dear to our hearts.
Chilled Carrot Ginger Peach Soup
Today I’m sharing a yummy nosh or appetizer, or even lunch—a Chilled Carrot Ginger Peach Soup.
The perfect flavors mingling together–with a kick of ginger–delicious for any dinner party!
Made with coconut milk, and then chilled and served!
ENJOY!
Get the Recipe:
Chilled Carrot Ginger Peach Soup
Ingredients
- 3 medium carrots, chopped 1/2-inch
- 2 cups water
- 1/3 cup coconut cream or heavy cream
- 2 ripe white peaches, peeled, cut in large chunks
- 1- inch piece of ginger, divided into 3
- 3/4 cup plain whole fat Greek yogurt
- Himalayan salt to taste
- 1/2 orange, juiced
- Orange zest and pistachio nuts to garnish
Instructions
- In medium sauce pan, combine water and coconut cream (or heavy cream) to a boil. Add chopped carrots and ginger and bring to simmer on medium/ high heat for 6-8 minutes, or until tender.
- When carrots are soft, add in peaches and cook for 2 min. Transfer ingredients to blender (carefully, using slotted spoon).
- Add 1 cup of coconut milk broth from saucepan to blender. Blend until smooth. Add in Greek yogurt, orange, and salt to taste.
- Place in refrigerator to cool.
- Serve with orange zest and finely crushed pistachio, served as a small nosh, appetizer, or side soup.
More chilled soup recipes: Chilled Corn and Crab Soup [Foodie Crush], Chilled Raspberry Chile Soup [Noble Pig], and Chilled Zucchini Soup Recipe [All Day I Dream About Food].
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
