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 Sauté 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 and cook for a minute more.
3 Add garlic and cook 30 seconds more.
4 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.
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).