Curried Potato and Vegetable Soup

Soup and Stew1-PotVegetarianCurry

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

Photography Credit: Elise Bauer

I set out to make a vibrant, yellow soup. This curried potato soup is filled with Yukon Gold yellow potatoes, cauliflower, yellow bell peppers, yellow onions, corn, and yellow summer squash.

Can one possibly get more yellow than that?

Wait, the butter is yellow too, and turmeric stains everything it touches yellow. This recipe uses a couple summer seasonal ingredients—the corn and squash—but you could easily substitute a sweet potato (put it in early with the Yukon Golds).

My mother and I both loved it, especially with some cilantro mixed in. My father doesn’t like curry so his vote doesn’t count.

Curried Potato and Vegetable Soup Recipe

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  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 8

Here's a tip, don't skimp on the butter.

Ingredients

  • 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

Method

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).

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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40 Comments / Reviews

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Did you make it? Rate it!

  • angela

    Excellent . Full of so much flavor and so many health benefits with all the vegetables.

  • Natalie

    I discovered this fantastic recipe a while ago and it’s become one of my favorite. I made some changes since I count calories. I don’t use butter at all. Instead sauté in little bit of olive oil. Use twice less potatoes but use a lot of cauliflower and summer squash, really a lot to make soup thicker. Sometimes I use zucchini instead of squash and red pepper- that makes it very colorful and pretty, just to change colors without changing taste:)). I also don’t use mustard seeds and curry, but triple amount of cumin and turmeric. I make it with chicken broth, but also add some chicken bullion powder or paste – it increases the flavor without adding calories. I like my soup puréed with small pieces so to make life simple I just use potato masher and mash everything in the pot. Thank you very much for this amazing recipe!

    xxxxxyyyyy

  • Arlene

    This looks like another great recipe. Did you know that turmeric has cancer fighting properties?

    Yes, turmeric is so good for you, you can buy it in capsules in health food stores as a supplement. ~Elise

  • John

    I made this soup last week and it was wonderful! Per the season, instead of summer squash I used delicata. I also threw in about half of a serrano pepper with the garlic, because I enjoy its heat profile with turmeric (apparently the combo is good for your joints, too). Thanks for the wonderful recipe Elise!

  • A. Conolly

    Nice soup. Adding a half a can or so or coconut milk made it really, really nice. Lovely.

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