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Chilled Peach and Carrot Soup With Ginger

8 servings

• 4 cups defatted chicken stock
• 2 large peaches (divided use)
• 4 large carrots, peeled, trimmed and cut in 1/2-inch-thick rounds
• 1 large yellow onion, peeled and coarsely chopped
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 11/2 cups plain nonfat yogurt
• 8 small sprigs fresh cilantro or mint

Bring the chicken stock to a boil in a soup pot. Drop the peaches in the stock and cook 30 seconds. Lift the peaches from the stock. Reduce heat to low. Let the peaches stand 2 minutes. Remove peels, split peaches in half and remove pits. Return one of the peaches to the pot. Set the other peach aside for garnish.

Add the carrots, onion, ginger, salt and cayenne to the stock. Cover the soup and cook at low temperature for 30 minutes. Slow-cooking helps bring out the natural sweetness of the carrots. Remove from the heat and cool the soup mixture.

Place the soup mixture in a blender and puree until smooth. Transfer the puree to a bowl and whisk in the yogurt. Chill at least one hour before serving.

To serve, pour the cold soup in individual bowls or goblets. Chop the remaining peach and sprinkle a little over each serving. Garnish with a sprig of fresh cilantro or mint and serve immediately.

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