Thai-Inspired Vegetable Soup Recipe

Name: Thai-Inspired Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup butter, 6 tomatoes, peeled and quartered, 3 zucchini, cut into chunks, 1 yellow onion, cut in half and quartered, and more.

Yes, Thai-Inspired Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Inspired Vegetable Soup

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