Recipe by HannahRose
"A great soup to make from summer vegetables with a hint of coconut and curry."
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tomatoes, peeled and quartered
zucchini, cut into chunks
yellow onion, cut in half and quartered
red bell pepper, chopped
garlic, roughly chopped
chopped fresh cilantro leaves
chopped fresh basil (preferably Thai basil)
2 1/2 cups
heavy whipping cream
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 curry" and they are a strong "NATURAL DYE." I got some on the counter and had to work hard to get the yellow orange spots off, while this soup cooked. I just blended this in my Vitamix machine, which can cook soup. However, it turned my pretty clear blender and turned it a green tint. I am currently soaking it now, to see if I can get it out. I wouldn't care if it was an al-cheapo blender, but this thing cost me $500.00 dollars!! The soup itself has an orange/yellow color also. I thought it had an Indian flavor, if anything. I wasn't sure what to throw in at the end as it just needs something besides the liquid, even if it is slightly thick, in my opinion. I added chopped cilantro and some ff half and half as suggested. Just not worth the afterwards clean-up!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai-Inspired Vegetable Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 310
** Calories from Fat: 202
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