Thai-Inspired Vegetable Soup

Thai-Inspired Vegetable Soup

2
HannahRose 0

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

Ingredients

50 m servings 310 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

2

I liked thid.. really easy to make. Only thing it needed for my tastes is salt. The red pepper and onions make for a sweet soup.. i topped with a little plain yogurt instead of cream

I thought this tasted alright, but I am really SAD! I only did 1/4 of a serving. I am glad I did, because it filled the blender like 3/4 of the way. I am not super experienced with "tumeric or c...