Carrot and Peach Soup

Name: Carrot and Peach Soup
Yield: Serves 4
Ingredients: freshly ground white pepper; 2–3 tbsp yoghurt or single cream (optional); good pinch of ground cardamom; salt; 2–3 tbsp yoghurt or single cream (optional); 1 large or 2 small ripe peaches; 1¼ pt / 710 ml vegetable stock; 8 oz / 230 g carrots, peeled and thinly sliced; 2 shallots, peeled and finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

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.

Ingredients

2 shallots, peeled and finely sliced
8 oz / 230 g carrots, peeled and thinly sliced

Vegan
Soup
Gluten-free

Method

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 m