Curried Potato and Vegetable Soup

Curried Potato and Vegetable Soup

from simplyrecipes.com
Soup
55 min
8 servings
220 kcal / serving

Curry Potato Soup with cauliflower, turmeric, Yukon Gold potatoes, bell peppers, onions, carrots, corn, and summer squash.

Ingredients

  • 4 tablespoonbutter
  • 1yellow onion, chopped
  • ½yellow bell pepper, chopped
  • 1 largecarrot, chopped
  • ½ teaspooncumin seeds
  • 1 teaspoonturmeric
  • 1 teaspoonyellow mustard seed
  • 2 teaspoonscurry powder
  • 2 clovesgarlic, minced
  • 2 poundsyukon gold potatoes, peeled, quartered, cut into 1/2-inch slices
  • 4 cupschicken broth or vegetable broth (use vegetable broth for vegetarian option)
  • 2 cupswater
  • 2 cupsroughly chopped cauliflower florets (about 1/2 a head)
  • 1 ½ teaspoonssalt (more to taste)
  • 1 cupcorn kernels (frozen is fine)
  • 2 smallyellow summer squash, roughly chopped
  • ½ cupchopped fresh cilantro leaves (or parsley) for garnish

Directions

  1. 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. 2

    Add the turmeric, mustard seed, and curry powder: Cook for 1 minute more.

  3. 3

    Add the garlic: Cook 30 seconds more.

  4. 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. 5

    Add the corn and summer squash: Cook for 10 minutes more, until the vegetables are cooked through.

  6. 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).