But first, a personal question. You know those gynormous garden zucchini and cucumbers that gardeners hate to pick just because they want to see how big they can grow? Well here in Indiana we refer to those as home-wreckers. (I'll pause here and give you all a minute to make the connection.) Do any of you refer to them as such? Or are we Hoosiers just a bunch of hilljacks with perverted senses of humor?
Anyway, hubby brought home three of said home-wrecker sized zucchini last week and I'm scrambling to use them up. So you'll be seeing at least one (if not more) posts in the near future incorporating this very versatile vegetable.
Creamy Curried Vegetable Soup
2 TBSP olive oil
1 onion, cut into 2-inch pieces
2 cloves of garlic, peeled
salt and pepper
pinch of crushed red pepper flakes
2 cucumbers, peeled, seeded and cut into 2 inch pieces
3 carrots, cut into 2 inch pieces
2 zucchini, cut into 2 inch pieces (I had a monstrous garden zucchini so I took the seeds and inner fibrous part out, but if you're using regular store-size zucchini you don't need to do that)
6 cups chicken broth (I will only use a quart next time as I would have liked the soup to be just a little bit thicker)
1 TBSP curry powder (I used the mild kind)
1/2 tsp turmeric
1 15-oz can light coconut milk
juice of 1/2 lime
Wash and cut all vegetables into serviceable pieces.
Heat oil in soup pot and add diced onion. Season with salt, pepper and red pepper flakes.
Add garlic to food processor and process until finely minced. Add garlic to soup pot and saute for a few minutes while processing the rest of the vegetables.
Remove metal blade and insert shredding disc. Shred cucumbers, carrots and zucchini.
Add shredded vegetables to soup pot. Season again with salt and pepper. Add broth, curry powder and turmeric. Bring to a boil, reduce heat and simmer until vegetables are tender, about 20 minutes.