Place cardamom and cloves on a 6-inch square of cheesecloth; tie with string.
Bring spice bag, chopped peaches, orange juice, and next 4 ingredients to a boil in a large saucepan. Reduce heat; simmer, stirring occasionally, 10 minutes or until peach is tender. Remove and discard spice bag; let peach mixture cool.
Process peach mixture in batches in a blender or food processor until smooth; stir in yogurt and ginger. Cover and chill; garnish, if desired.
*1/8 teaspoon ground cardamom may be substituted; stir in with cinnamon and ginger.
This is delicious on a very hot day. I served it for a ladies lunch with a seafood quiche the first time I made it when it was first published. Since then I have made it just to have it in the refrig and have served it with "whatever"!! I too changed to plain yogurt and have since eliminated the honey. The peach flavor alone is sweet enough.
This is wonderful...a great use for overripe peaches. I left the skins on to preserve the nutrients, and I believe the color and flavor were more intense as a result. After pureeing I couldn't tell they were in there. I also used nonfat plain yogurt, as the soup is plenty sweet on its own; next time I may even omit the honey. I served this alongside Kohlrabi and Greens Pie for a light supper.
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