Thai-Inspired Vegetable Soup Recipe

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.