Thai-Inspired Vegetable Soup - cooking recipe

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)

Preparation

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.