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Thai-Inspired Vegetable Soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
"Vibrant Thai curry soup made with summer vegetables, topped with a swirl of rich cream."
Ingredients:
  • 0.25 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
  • 0.25 cup chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh basil (preferably Thai basil)
  • 1 tablespoon lime juice
  • 2.5 cups milk
  • 3 tablespoons coconut butter
  • 1 tablespoon curry powder
  • 0.25 teaspoon ground turmeric
  • 0.25 teaspoon ground ginger
  • 0.125 teaspoon ground cumin
  • 1 bay leaf
  • 5 tablespoons heavy whipping cream
Instructions:
  • In a large pot, melt butter over gentle heat. Add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook for 25 minutes until the veggies are slightly tender. Blend the mixture in a food processor until smooth.
  • In a large pot, combine milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf. Cook over medium-low heat, stirring, until coconut butter has melted, about 5 to 10 minutes. Stir in pureed vegetables and cook until heated through, about 5 minutes. Serve each portion topped with a dollop of heavy cream.

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