Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 292.07 Kcal (1223 kJ) | ||
| Calories from fat | 205.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.81g | 35% | |
|---|---|---|---|
| Cholesterol | 47.4mg | 16% | |
| Sodium | 89.45mg | 4% | |
| Potassium | 507.33mg | 11% | |
| Total Carbs | 16.58g | 6% | |
| Sugars | 9.91g | 40% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 6.11g | 12% | |
| Vitamin C | 38.9mg | 65% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 11mg | 61% | |
| Calcium | 188.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 97.96 Kcal (410 kJ) | ||
| Calories from fat | 68.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 35% | |
|---|---|---|---|
| Cholesterol | 15.9mg | 16% | |
| Sodium | 30mg | 4% | |
| Potassium | 170.16mg | 11% | |
| Total Carbs | 5.56g | 6% | |
| Sugars | 3.32g | 40% | |
| Dietary Fiber | 1.05g | 13% | |
| Protein | 2.05g | 12% | |
| Vitamin C | 13.1mg | 65% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 3.7mg | 61% | |
| Calcium | 63.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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