Curried Potato and Vegetable Soup

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

Curried Potato Vegetable Soup
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

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 8 servings

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


  • 4 tablespoons butter

  • 1 yellow onion, chopped

  • 1/2 yellow bell pepper, chopped

  • 1 large carrot, chopped

  • 1/2 teaspoon cumin seeds

  • 1 teaspoon turmeric

  • 1 teaspoon yellow mustard seed

  • 2 teaspoons curry powder

  • 2 cloves garlic, minced

  • 2 pounds Yukon gold potatoes, peeled, quartered, cut into 1/2-inch slices

  • 4 cups chicken 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 kosher salt, or more to taste

  • 1 cup corn kernels (frozen is fine)

  • 2 small yellow summer squash, roughly chopped

  • 1/2 cup chopped fresh cilantro or parsley leaves, for garnish


  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).

Nutrition Facts (per serving)
220 Calories
7g Fat
36g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 220
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 18mg 6%
Sodium 932mg 41%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 6g
Vitamin C 72mg 362%
Calcium 60mg 5%
Iron 2mg 13%
Potassium 928mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.