Thai Curry Soup

Serves: 4 
Crushed tomato28 oz can
Zucchini1 largeshred
Sweet onion1 largesliced
Broth2 cups
Red curry paste1 tbsp
Cumin1/4 tsp
Basil/parsleyfew leaveschopped
Chili flakesto taste
Coconut milk14 oz can
Saltto taste
Xantham gum1 pinchfor Vitamix
  • Fry onion, red pepper flakes, and cumin in little oil
  • Add tomatoes, broth, salt, and red curry paste
  • Bring to a boil, then reduce the flame and simmer for 10 minutes
  • Add coconut milk and simmer for 5 minutes, turn off the heat, and add fresh basil
  • Blend the soup into a creamy consistency
  • Adjust seasoning and garnish with green onion and zucchini slices


Alternatively, place everything in a blender and use the soup program.