Thai-Inspired Vegetable Soup

¼ 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

¼ cup chopped fresh cilantro leaves

1 tablespoon chopped fresh basil (preferably Thai basil)

1 tablespoon lime juice

1 pinch salt

2 ½ cups milk

3 tablespoons coconut butter

1 tablespoon curry powder

¼ teaspoon ground turmeric

¼ teaspoon ground ginger

⅛ teaspoon ground cumin

1 bay leaf

5 tablespoons heavy whipping cream

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.