In medium sauce pan, combine water and coconut cream and bring to a slow boil. Add chopped carrots and ginger and bring to simmer on medium/ high heat for 6-8 minutes, or until tender.

When carrots are soft, add in peaches and cook for 2 min. Transfer ingredients to a blender carefully using a slotted spoon.

Add 1 cup of coconut milk broth from saucepan to blender. Blend until smooth, we want it nice and smooth. Add in Greek yogurt, orange, and salt to taste.

Place in refrigerator to cool for about an hour. Then garnish with mini carrots, orange zest, and edible pretty flowers.