Chilled Carrot Ginger Peach Soup
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Chilled Carrot Ginger Peach Soup

Servings: 6 small servings
Prep Time: 15 mins
Cook Time: 15 mins


  • 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


  • 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.
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