Makes about 4 cups of soup. Serves 4 to 8, depending on the serving size.
This cold and remarkably smooth soup is bursting with fresh vibrant summer flavor. Peaches and carrots are uniquely suited for one another. The blend of brightness and sweetness is sublime. The peach and carrot flavors are enhanced with hints of thyme, ginger, and citrus. Though the soup is slightly sweetened, the flavor here is definitely savory making this a perfect summer starter for light chicken, pork, or seafood dishes.
This recipe is fairly quick and easy to prepare. The carrot flavor is provided from carrot juice that can be found in a regular grocery store. By using the prepared carrot juice, there is no hassle in having to cook and puree fresh carrots.
As for the peaches, it's best to blanch them for a quick few minutes in simmering water to easily remove the skins. Because the peaches will be further cooked after blanching, there is no need to submerge them in ice after blanching. Just a quick run under cold water is all you need so you won't burn yourself when peeling them.
Because this is a cold soup, this recipe can easily be made the day before serving.
Peach Carrot Soup with Thyme, Ginger, and Citrus
About 5 to 6 medium (about 2 lbs) fresh, ripe, peaches
2 Tbsp light olive oil or vegetable oil
1 sprig (about 3" - 4") fresh thyme
3/4 tsp fresh grated ginger
2 cups carrot juice
1/4 cup orange juice
1 Tbsp lemon juice
3 Tbsp granulated sugar
2 Tbsp honey
Salt to taste
Fresh Peach Chutney
3 medium peaches (do not blanch these peaches)
2 Tbsp light olive oil or vegetable oil
1 Tbsp orange juice
1 Tbsp honey
1 tsp granulated sugar
1/4 tsp fresh grated ginger
Salt to taste
Garnish
2" thyme sprigs
Directions:
Blanch Peaches: In a medium heavy bottom pot, bring about 4" - 6" of water to a simmer over medium-high heat. While waiting to water to simmer, with a paring knife, lightly cut an X to piece the skin into the bottom of each peach. Once water is simmering, place peaches in the simmering water. Simmer for about 3 minutes. With a slotted spoon, place the peaches in a colander and run under cold water until cool enough to handle. Peel the skin away from each peach with the paring knife. Cut the flesh away from the pit. Reserve the flesh; discard the pits and skins.
Drain water out of the pot used to blanch the peaches. Return to the stove over medium heat. Heat 2 Tbsp of light olive oil in the pan with the sprig of thyme. Once the thyme sprig begins to sizzle, add the peach flesh and grated fresh ginger. Stew the peaches while stirring over medium heat, until the peaches begin to lose their shape, about 15 - 20 minutes. If there are still large pieces of peaches, use a potato masher to help them dissolve.
Once peaches are properly stewed, add the carrot juice, orange and lemon juice, sugar, and honey. Continue cooking over medium-low heat and stirring until the mixture is hot and reduces slightly, about 10 minutes. Taste and salt accordingly (mixture will taste pretty bland until the salt is added). Remove from heat and allow to cool slightly.
In a blender, process the soup base in 2 batches until the soup is smooth and lightens in color. (Soup base will be pretty orange, but will turn yellowish once blended). Strain each batch through a fine mesh sieve into a bowl. Taste again, adjust flavor with sugar and/or salt if needed. Cover the soup with plastic wrap and refrigerate until cold, at least 4 hours.
To Make Fresh Peach Chutney: Chop the 3 fresh peaches into about 1/2" pieces, discarding the pits. Mix the olive oil, orange juice, honey, sugar, and ginger into the chopped peaches. Season with salt to taste.
To serve, ladle portions of soup into serving bowls. Spoon the fresh peach chutney into the soup. Garnish each bowl with a small sprig of thyme.
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