Peachy Ginger Soup Recipes

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GINGER-PEACH SOUP



Ginger-Peach Soup image

Provided by Barbara Kafka

Categories     easy, soups and stews, appetizer

Time 10m

Yield Four servings

Number Of Ingredients 8

1 1/2 pounds peaches
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/2 cups buttermilk
2/3 cup apple juice
1/2 teaspoon peeled, freshly grated ginger
1 teaspoon honey
Scant 1 teaspoon kosher salt
1 aromatic geranium leaf or 1 unsprayed rose petal or 3 to 4 slices peeled, pitted peach

Steps:

  • Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.
  • Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as desired.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 647 milligrams, Sugar 28 grams

OKANAGAN PEACH SOUP



Okanagan Peach Soup image

A smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer. Garnish with candied peach slices for a special touch. If coconut milk is not available to you, heavy cream can be used instead.

Provided by Jamie Caskenette

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h30m

Yield 5

Number Of Ingredients 11

4 cloves garlic
1 tablespoon olive oil
2 ¼ cups fresh peaches - peeled, pitted and chopped
½ cup diced onion
1 tablespoon curry powder
⅛ teaspoon ground turmeric
¼ cup packed brown sugar
¼ cup Chardonnay wine
1 cup vegetable broth or stock
½ cup coconut milk
salt and ground black pepper to taste

Steps:

  • Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
  • Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
  • Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 19.4 g, Fat 7.8 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 102.7 mg, Sugar 15.7 g

CHILLED PEACH SOUP



Chilled Peach Soup image

So tasty that people were actually scraping their bowls!

Provided by JDVMD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 8

1 cup dry white wine
1 cup peach schnapps
½ cup sugar
1 teaspoon chopped fresh mint leaves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups half-and-half cream
10 fresh peaches, sliced

Steps:

  • Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
  • Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g

MAD'S PEACH-CURRY SOUP



Mad's Peach-Curry Soup image

A friend who used to work as a chef shared this yummy and oh, so simple recipe with me. You may substitute half-and-half or evaporated milk for the cream to cut some fat.

Provided by kitsilanogirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h10m

Yield 4

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons Madras curry powder
1 large onion, minced
3 cloves garlic, minced
1 (15 ounce) can sliced peaches in syrup, chopped
1 (14.5 ounce) can chopped plum tomatoes
1 teaspoon ground ginger
1 cup cream
1 cup vegetable broth
salt and black pepper to taste
2 cups lettuce, chopped
2 cups shelled, cooked shrimp

Steps:

  • Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.

Nutrition Facts : Calories 522.8 calories, Carbohydrate 26.3 g, Cholesterol 206.3 mg, Fat 40.4 g, Fiber 4.7 g, Protein 17.5 g, SaturatedFat 16.3 g, Sodium 437.1 mg, Sugar 16.2 g

PEA AND GINGER SOUP



Pea And Ginger Soup image

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 cups fresh peas
2 tablespoons peeled and roughly chopped ginger, or more to taste, up to 1/4 cup
Salt and pepper
4 cups chicken or other stock, or water

Steps:

  • Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes. Cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 503 milligrams, Sugar 4 grams, TransFat 0 grams

CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT



Chilled Cantaloupe Peach Soup with Ginger & Mint image

Make and share this Chilled Cantaloupe Peach Soup with Ginger & Mint recipe from Food.com.

Provided by Dusty Gold

Categories     Lime

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cantaloupe, about 2 1/2 pounds
1/2 teaspoon fresh ginger
3 dashes Tabasco sauce
1 tablespoon cream cheese
1 lime, juice of
3 peaches, cut in half,stone removed
1 honeydew melon, about 1/2 pound
1 sprig mint (to garnish)

Steps:

  • Remove skin and seeds from cantaloupe and dice the flesh.
  • Cut peaches in half and remove stone.
  • Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
  • Strain if necessary.
  • Garnish with honeydew melon and fresh mint.
  • Serve in chilled bowls.

Nutrition Facts : Calories 206, Fat 2.2, SaturatedFat 1, Cholesterol 4, Sodium 92, Carbohydrate 48.3, Fiber 5, Sugar 43.2, Protein 3.9

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