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Curried Potato and Vegetable Soup
Ingredients
- 4 tbspbutter
- 1yellow onion
chopped
- ½yellow bell pepper
chopped
- 1 largecarrot
chopped
- ½ tspcumin seeds
- 1 tspturmeric
- 1 tspyellow mustard seed
- 2 tspcurry powder
- 2 clovesgarlic
minced
- 2 lbyukon gold potatoes
peeled, quartered, cut into 1/2-inch slices
- 4 cchicken broth or vegetable broth
use vegetable broth for vegetarian option
- 2 cwater
- 2 croughly chopped cauliflower florets
about 1/2 a head
- 1 ½ tspsalt
- 1 ccorn kernels
frozen is fine
- 2 smallyellow summer squash
roughly chopped
- ½ cchopped fresh cilantro leaves for garnish
or parsley
Directions
- 1
Melt the butter and sauté the onions, bell pepper, carrot, and cumin: In a large pot (6-quart), melt butter over medium high heat. Add the onion, bell pepper, carrot and cumin seeds. Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned.
- 2
Add the turmeric, mustard seed, and curry powder: Cook for 1 minute more.
- 3
Add the garlic: Cook 30 seconds more.
- 4
Add the potatoes, broth, water, cauliflower, and salt: Increase the heat to high to bring to a boil, then reduce heat to medium-high or medium, enough to maintain a simmer. Let simmer uncovered for 20 minutes.
- 5
Add the corn and summer squash: Cook for 10 minutes more, until the vegetables are cooked through.
- 6
Purée half the soup: Use an immersion blender (or a regular blender) to purée about half of the soup. Adjust seasonings. Garnish with chopped cilantro (or parsley, though cilantro is particularly good with this soup).
Curried Potato and Vegetable Soup
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About this Recipe
Looking for a hearty, healthy, and incredibly flavorful meal that comes together with ease? This Curried Potato and Vegetable Soup is your answer, delivering a comforting bowl packed with aromatic spices and tender vegetables.
What makes this Curried Potato and Vegetable Soup truly special is its masterful blend of warm, earthy spices like fragrant turmeric, aromatic curry powder, and a subtle pop from mustard and cumin seeds. This thoughtful combination isn't just about heat; it's about building deep, complex layers of flavor that perfectly complement a generous mix of garden-fresh vegetables, from tender cauliflower to sweet corn. The result is a vibrant, comforting soup that feels both exotic and familiar, steering clear of any blandness often found in simpler vegetable soups.
Prepare for a bowl of pure comfort with this vibrant, golden-hued soup. You'll immediately notice the delightful warmth of fragrant curry powder and earthy turmeric, balanced by the gentle sweetness of corn and carrots. The Yukon Gold potatoes, known for their creamy texture, melt into a tender, slightly creamy base, while crisp-tender bell peppers, cauliflower florets, and tender summer squash add wonderful textural interest. This is a wholesome, naturally healthy soup that feels incredibly substantial and satisfying, making it a perfect stand-alone meal that truly nourishes.
This versatile Curried Potato and Vegetable Soup is easy to adapt to your pantry. For a completely vegetarian meal, simply opt for vegetable broth instead of chicken broth. While fresh cilantro adds a bright finish, fresh parsley makes a lovely alternative garnish. Frozen corn kernels work just as beautifully as fresh, making this a convenient option year-round.
Perfect for a cozy weeknight dinner or a nourishing lunch, this Curried Potato and Vegetable Soup shines on its own. Serve it alongside some warm, crusty bread to soak up every last drop, and don't forget that vibrant sprinkle of fresh cilantro or parsley for a pop of color and freshness.