Carrot and Peach Soup

This soup has a wonderfully soothing quality, both in its delicate colour and its velvety texture. The peach flavour is barely there, but just enough to intrigue.


  • 2 shallots, peeled and finely sliced
  • 8 oz / 230 g carrots, peeled and thinly sliced
  • 1¼ pt / 710 ml vegetable stock
  • 1 large or 2 small ripe peaches
  • good pinch of ground cardamom
  • salt
  • freshly ground white pepper
  • 2–3 tbsp yoghurt or single cream (optional)


Put the shallots and carrots in a saucepan with a quarter of the stock. Cook until soft. Cool slightly. Stone the peach(es), roughly chop the fruit and place in a food processor or blender with the carrot and shallot mixture. Add a little more stock and the cardamom. Process until smooth. Sieve and mix with the rest of the stock. Cool rapidly, and chill until ready to serve. Season to taste just before serving. If you want to enrich it, also stir in the yoghurt or cream just before serving.


Substitute mango for the peach, and before cooking the vegetables in the stock, fry them in sunflower oil with the cardamom and a teaspoon of ground cumin until the shallots are golden brown.