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.