Soup Recipe + Thai-Inspired Vegetable Soup

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

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
• ⅓ teaspoon ground cumin
• 1 bay leaf
• 5 tablespoons heavy whipping cream

Cooking Directions

1. 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.
2. 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.

Nutrition Facts

• calories310.4
• carbohydrateContent22.9 g
• cholesterolContent54.5 mg
• fatContent22.4 g
• fiberContent5.7 g
• proteinContent8.5 g
• saturatedFatContent14.9 g
• sodiumContent146.8 mg
• sugarContent13.7 g