Friday, September 11, 2009

Creamy Curried Vegetable Soup (FPF)

It's Food Processor Friday! So plug in your machine and let's make some soup!

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.

Process onion with metal blade until finely diced.

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.

Rinse out food processor bowl and lid. Working in batches transfer soup to food processor and pulse with metal blade until mixture is smooth. Return soup to pot. Add coconut milk and lime juice and gently reheat.


June said...

Home wreckers...insert uproarious laughter. Oh my that's a good one. Never heard that before but then again I'm the one that hit Trader Joe's asking for donkey dick. Hey, I'm Canadian and it's what the big guy calls smoked sausage of a particular kind. Who knew?

Moogie said...

OMG!!! Such talk Mags. You know how sensitive my ears are?

Mags said...

June: HEE! Donkey dick...OMG! (Talk about hysterical laughter..lolol!)

Moogie: My apologies. I forgot how delicate you are. (yeah,

Jennifer said...

Oh yum what a lovely soup!

Ninette said...

Sounds yummy!

pixen said...

Great soup! Anything that's jump starts my sense in this cold region definitely a must in the menu! Thank you for sharing and gorgeous picts too.

Mags said...

Jennifer, Ninette and pixen: Thanks for stopping by and commenting!

misterrios said...

Oh my, Mags! Such talk. Why we're all blushing over here in Berlin!

I find it funny that I chop everything by hand, being totally against food processors, when I am just going to bring out the hand blender and puree it all in the end. Maybe I should use the food processor attachment for the hand blender more.

Oh my, I think I just blushed when I wrote "attachment."

Mags said...

Misterrios: LOLOL! I live to make people squirm (and Thanks for commenting.