Thai-Inspired Vegetable Soup

Name: Thai-Inspired Vegetable Soup
Total time: 50
Yield: 5
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 (Optional)

Recipe by HannahRose from allrecipes.com

50 Mins.

Ingredients

5 servings

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¼ cup butter
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6 tomatoes, peeled and quartered
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3 zucchini, cut into chunks
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1 yellow onion, cut in half and quartered
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1 red bell pepper, chopped
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3 cloves garlic, roughly chopped
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¼ cup chopped fresh cilantro leaves
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1 tablespoon chopped fresh basil (preferably Thai basil)
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1 tablespoon lime juice

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1 pinch salt
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2 ½ cups milk
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3 tablespoons coconut butter
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1 tablespoon curry powder
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¼ teaspoon ground turmeric
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¼ teaspoon ground ginger
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⅛ teaspoon ground cumin
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1 bay leaf
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5 tablespoons heavy whipping cream (Optional)

Instructions

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.