Name: Thai-Inspired Vegetable Soup recipe
Ingredients: ¼ cup butter;6 tomatoes, peeled and quartered;3 zucchini, cut into chunks;1 yellow onion, cut in half and quartered;1 red bell pepper, chopped;3 cloves garlic, roughly chopped;¼ cup chopped fresh cilantro leaves;1 tablespoon chopped fresh basil (preferably Thai basil);1 tablespoon lime juice;1 pinch salt;2 ½ cups milk;3 tablespoons coconut butter;1 tablespoon curry powder;¼ teaspoon ground turmeric;¼ teaspoon ground ginger;⅛ teaspoon ground cumin;1 bay leaf;5 tablespoons heavy whipping cream

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Ingredients

¼ cup butter 6 tomatoes, peeled and quartered 3 zucchini, cut into chunks 1 yellow onion, cut in half and quartered 1 red bell pepper, chopped 3 cloves garlic, roughly chopped ¼ cup chopped fresh cilantro leaves 1 tablespoon chopped fresh basil (preferably Thai basil) 1 tablespoon lime juice 1 pinch salt 2 ½ cups milk 3 tablespoons coconut butter 1 tablespoon curry powder ¼ teaspoon ground turmeric ¼ teaspoon ground ginger ⅛ teaspoon ground cumin 1 bay leaf 5 tablespoons heavy whipping cream

Nutrition Info

310.4 calories carbohydrate: 22.9 g cholesterol: 54.5 mg fat: 22.4 g fiber: 5.7 g protein: 8.5 g saturatedFat: 14.9 g servingSize: - sodium: 146.8 mg sugar: 13.7 g transFat: : - unsaturatedFat: : -

Directions

Melt butter in a large pot over medium-low heat, add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor, blend until smooth.
Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot, cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture, cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

Recipe Yield

5 servings

Recipe Note

A great soup to make from summer vegetables with a hint of coconut and curry.

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