A curry potato soup with cauliflower, Yukon Gold potatoes, bell peppers, onions, carrots, corn, and summer squash.
Here's a tip, don't skimp on the butter.
- 4 Tbsp butter
- 1 yellow onion, chopped
- 1/2 yellow bell pepper, chopped
- 1 large carrot, chopped
- 1/2 teaspoon cumin seeds
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 teaspoon yellow mustard seed
- 2 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, peeled, quartered, cut into 1/2-inch slices
- 4 cups chicken broth or vegetable broth (use vegetable broth for vegetarian option)
- 2 cups water
- 2 cups roughly chopped cauliflower florets (about 1/2 a head)
- 1 1/2 teaspoons salt (more to taste)
- 1 cup corn kernels (frozen is fine)
- 2 small yellow summer squash, roughly chopped
- 1/2 cup chopped fresh cilantro leaves (or parsley) for garnish
1 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. Add the turmeric, mustard seed, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more.
2 Add the potatoes, the 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.
3 Add the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through. 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).