Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.