Name: Thai-Inspired Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Butter - ¼ cup; Tomatoes, peeled and quartered - 6; Zucchini, cut into chunks - 3; Yellow onion, cut in half and quartered - 1; Red bell pepper, chopped - 1; Garlic, roughly chopped - 3 cloves; Chopped fresh cilantro leaves - ¼ cup; Chopped fresh basil (preferably Thai basil) - 1 tablespoon; Lime juice - 1 tablespoon; Salt - 1 pinch; Milk - 2 ½ cups; Coconut butter - 3 tablespoons; Curry powder - 1 tablespoon; Ground turmeric - ¼ teaspoon; Ground ginger - ¼ teaspoon; Ground cumin - ⅛ teaspoon; Bay leaf - 1; Heavy whipping cream (Optional) - 5 tablespoons

Ingredients for - Thai-Inspired Vegetable Soup

1. Butter ¼ cup

2. Tomatoes, peeled and quartered 6

3. Zucchini, cut into chunks 3

4. Yellow onion, cut in half and quartered 1

5. Red bell pepper, chopped 1

6. Garlic, roughly chopped 3 cloves

7. Chopped fresh cilantro leaves ¼ cup

8. Chopped fresh basil (preferably Thai basil) 1 tablespoon

9. Lime juice 1 tablespoon

10. Salt 1 pinch

11. Milk 2 ½ cups

12. Coconut butter 3 tablespoons

13. Curry powder 1 tablespoon

14. Ground turmeric ¼ teaspoon

15. Ground ginger ¼ teaspoon

16. Ground cumin ⅛ teaspoon

17. Bay leaf 1

18. Heavy whipping cream (Optional) 5 tablespoons

How to cook deliciously - Thai-Inspired Vegetable Soup

1 . Stage

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 . Stage

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.