Thai-Inspired Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 5 |
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A great soup to make from summer vegetables with a hint of coconut and curry. Ingredients:
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) |
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.
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