Ingredients50 m servings 310 cals
- 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.
Per Serving: 310 calories; 22.4 g fat; 22.9 g carbohydrates; 8.5 g protein; 55 mg cholesterol; 147 mg sodium. Full nutrition
ReviewsRead all reviews 3
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
This is a solid recipe. I'm not a zucchini fan, but friends gave us two huge zucchinis, potential WOMDs, and they worked perfectly here. If you have ghee (clarified butter) use it instead of the...