Minted Peach Soup

• 2 1/2 pounds ripe, juicy peaches, pitted
• 2 cups peach, pear, or mango nectar
• 1/2 cup rice milk
• 1/2 cup Silk creamer
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated fresh ginger
• Dash of ground nutmeg
• 2 tablespoons crushed fresh mint leaves or 1 mint tea bag
• 1 to 2 tablespoons maple syrup or agave nectar, or to taste

1. Dice about 2 cups of the peaches and set aside.
2. Place the rest in a food processor with the nectar.
3. Process until smoothly pureed, then transfer to a serving container.
4. Stir in the rice milk, creamer, vanilla, and spices.
5. In a cup, steep the fresh mint leaves or mint tea in about 1/2 cup boiling water for 10 to 15 minutes.
6. Remove the leaves or tea bag and stir the infusion into the serving container.
7. Stir in the reserved peaches and add syrup to taste.
8. Refrigerate for an hour or two to allow the flavors to blend.
9. Before serving, stir the soup and adjust the consistency with more nectar if too dense.
10. Per serving:
11. Calories: 163
12. Total fat: 3g
13. Protein: 2g
14. Fiber: 4g
15. Carbohydrate: 37g
16. Cholesterol: 0mg
17. Sodium: 27mg

pounds ripe, peach, rice milk, silk creamer, vanilla, ginger, ground nutmeg, mint, maple syrup

Taken from www.epicurious.com/recipes/food/views/minted-peach-soup-378991 (may not work)