2 tablespoons coconut oil

2 shallots, chopped (about ⅔ cup)

3 medium zucchini (about 1½ pounds), chopped

2 garlic cloves, sliced

½–1 serrano pepper, stemmed and sliced (optional)

¾ teaspoon sea salt

1 (13.5-ounce) can full-fat coconut milk, plus extra for garnish

Zest of 1 lime

1 tablespoon grated fresh ginger

½ teaspoon cane sugar

⅓ cup fresh basil leaves, plus extra for garnish

⅓ cup fresh cilantro, plus extra for garnish

3 tablespoons fresh lime juice, plus wedges for serving

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Sauté the aromatics: Heat the coconut oil in a large pot over medium heat. Add the shallots, zucchini, garlic, serrano pepper, and sea salt. Cook for 8 minutes, stirring occasionally, until the zucchini is tender but not mushy.
Simmer with coconut milk: Stir in the coconut milk, lime zest, ginger, and sugar. Reduce heat and simmer for 15 minutes to allow flavors to meld. Turn off the heat and let the soup cool slightly.
Blend until smooth: Transfer the soup to a blender and add basil, cilantro, and lime juice. Blend until creamy and smooth. Alternatively, use an immersion blender directly in the pot for convenience.
Serve: Pour the soup into bowls. Drizzle with additional coconut milk and garnish with extra basil and cilantro. Serve with lime wedges on the side for an extra burst of freshness.

Adjust the spice: Omit the serrano pepper or reduce the amount for a milder soup.
Substitutions: Yellow or white onion can replace shallots if needed. Lemon juice can replace lime juice for a slightly different citrus flavor.
Storage: Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months. Always leave room at the top of the container for expansion when freezing.
Quick blending tip: Using an immersion blender saves time and reduces cleanup.