Ingredients1 h 10 m servings 523 cals
- 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.
Per Serving: 523 calories; 40.4 g fat; 26.3 g carbohydrates; 17.5 g protein; 206 mg cholesterol; 437 mg sodium. Full nutrition
ReviewsRead all reviews 5
I used this recipe as a basis for a soup I made at work.. Didn't use lettuce or shrimp and instead added coconut milk making it "peach coconut curry" soup... It was pretty good, although next ti...
Excellent recipe! It's a little different (from what I normally eat). I asked my husband to surprise me and he made this. It's sweet and creamy. It's easy to make (though not quick as it simmers...
I omitted the vegetable broth, the tomatoes and the lettuce. Added some milk and fresh ginger. Served this over noodles and it was a hit! Everybody loved it! Thanks for a great recipe!