THAI-INSPIRED VEGETABLE SOUP

Thai-Inspired Vegetable Soup image

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

Provided by HannahRose

Time 50m

Yield 5

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 146.8 mg, Sugar 13.7 g