|
1. Preheat oven to 275 F.
2. Place garlic cloves in baking dish. Roast 30 minutes.
3. Add extra virgin olive oil to medium saucepan. Heat over medium heat.
4. Sweat onions and peaches until soft.
5. Season with curry powder, ground turmeric, roasted garlic, and brown sugar to saucepan.
6. Reduce heat to low. Simmer 30 minutes.
7. Stir in Chardonnay. Stir in vegetable sauce.
8. Remove from heat. Puree soup in blender.
9. Strain soup through fine sieve. Return to saucepan.
10. Stir in coconut milk and reheat until cooked through.
11. Season with salt and pepper.
|
