- 1/4 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
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon chopped fresh basil (preferably Thai basil)
- 1 tablespoon lime juice
- 1 pinch salt
- 2 1/2 cups milk
- 3 tablespoons coconut butter
- 1 tablespoon curry powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cumin
- 1 bay leaf
- 5 tablespoons heavy whipping cream (optional)
- 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.
04/25/2018
recipepes.com
Thai-nspired Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
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