Curried Potato and Vegetable Soup

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

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


  • 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).

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  • 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.

  • Kristine

    I like the Jamaican hot curry powder made by blue mountain country. It’s not too spicy, but it has good flavor… You can get it at a carrabean market or online.

  • Heather

    My husband made me this soup one night. It was delicious!

  • Helen

    I make a lot of recipes from your site and this is one of my favorites! I always seem to have sweet potatoes lying around and toss those in; I love that flavor. Thanks all the compliments this soup has generated! I always send admirers to your site.

  • Tracy Sparrow

    I just made this last night. I used some frozen veggies and some fresh. It was amazing!! My husband said “You’ve outdone yourself”! I added some rotisserie chicken as well. Also, I didn’t have an immersion blender, so I used the potato masher as suggested on one of the other comments. It was perfect! I know it will be even better today! Thanks for the recipe, Elise!

  • Lindi

    This soup was sublime. The only change I made was to finely chop half of the onions and carrots to make a sofrito (sofrito refers to a culinary combination of aromatic ingredients which have been cut in very small pieces, and slowly [at least a quarter of an hour, but more usually half an hour], sauteed or braised in cooking oil) which gave the soup an even deeper flavour. My daughter-in-law called last night to tell me that she had just finished a bowlful and she was left with “such a nice taste in my mouth”.

  • slapshoe

    I just finished a big bowl of this soup and I am in LOVE! Thank you so much for coming up with this superb combination of flavors. I added a bit of Better Than Bouillon chicken base to mine because the broth I used was a little bland. Even more yellowness!

  • Miriam

    I’ve just made this for the second time and I have to tell you, it smells INCREDIBLE. Tasted delicious too…

  • Felicia from Skimpy Pantry

    I made a green vegetable curry version and loved it even more than the original! Thanks again for the recipe!

  • Heather

    This recipe looks delicious and I would love to try it, however I have dietary restrictions that will not allow me to have the corn or yellow squash. Do you have any suggestions for substitutions?

    Sure, try green beans. ~Elise

  • Chanie

    After eating a curried vegetable soup at a vegan cafe recently, I searched for a recipe to make on my own. I followed this recipe exactly and oh my goodness, it is fantastic! Thank you!! This soup is definitely going to be a recipe I use repeatedly. Now if only I could get my kids to try it… ;o)

  • Purvis

    Wow, this was fantastic! I love how it was very thick, even though it didn’t have any cream. It was very flavorful, also. We added lemon to ours just before eating. I used parsley instead of cilantro because I had some I needed to use up, but I’m sure cilantro would have been even better.

  • Patti

    Just found this recipe and can’t wait to try it! The only thing is, my husband needs meat in a dish in order for it to be considered the main course….can you suggest a meat that would work in this recipe? chicken? chunks of beef? bacon? Thanks!

  • Alison

    I was looking for a soup to make with my left over potatoes from my CSA. I just finished canning the soup and it’s De-licious!!
    Thank you!

  • Avihay

    Wonderful! I just finished making this, and i love it! This is the first time any curry dish came out right for me. Thanks very much.

  • Patricia

    This soup is fabulous, however I didn’t have the yellow summer squash but instead used fresh green beans. I don’t necessarily like cauliflower but it was smashing and very tasty in this recipe. I am making another pot of it today.

  • Lexie

    I just made this last night and wow! It’s incredible. Definitely adding it to the recipe file!

  • David

    Call me lazy, but I used frozen mixed veggies of my liking, added a dried hot chili pepper and a cut up cooked chicken breast to mine and it was fantastic. I am actually eating it as I type this. Lovely.

  • sophia

    I made this soup last night and it was incredible! I used butternut squash and added a little extra spice (more cumin seed, mustard seed and curry powder). It tastes so fresh and delicious. Cauliflower is not my favorite vegetable but it tastes great in this soup, I wouldn’t omit it. I also thought the corn and cilantro added a nice sweetness and depth of flavor. This soup has a complex and wonderful taste. Thanks!

  • Michelle

    I just made the soup, without the cauliflower or corn AND I added some Splenda and chili paste to it, it was amazing. I also added a bit more of all the spices, and used spaghetti squash. I think the chili paste and sugar really put it over the top though!

  • Dewi

    This is an amazing soup. I used a hard winter squash instead of summer squash. I roasted it for a bit first, and then threw it in with the potatoes and cauliflower. It added a wonderful sweetness. I also garnished with cooked mustard greens along with the cilantro. Yummmmm!

  • Sunny

    Can one substitute ground cumin for the seeds and if so, what would be the measurement? Same question for the mustard seeds. I have dried mustard. Can I use that and how much? Definitely want to try this.

    Hi Sunny, your guess is as good as mine as to whether or not these substitutions will work. If I were to try it, I would use half as much as the recipe called for. ~Elise

  • Dan

    I made a pleasant discovery in making this fantastically warming, filling and healthy soup (it was well worth the extra time I took to find some fresh cilantro, by the way): because it was getting late and I didn’t feel like cleaning the blender, I just used a good old-fashioned potato masher (like Grandma used to use) to mash up the soup a bit right in the pot and it thickened it beautifully. I guess laziness can be the mother of invention, sometimes, too ;) I will definitely use this technique in the future.


  • Lisa_S.

    Regarding the good curries, yes, the local Indian store is a great idea, however, they’re not listed in the yellow pages as such. This is very frustrating for whatever nationality grocery you’re looking for. You only sometimes luck out that the name is “Russian Deli” to give you an idea of what it is in there. Alternatively, Penzey’s spices has a sweet curry that’s fabulous and if you’re lucky enough to have a store near you, then you can open their sample jar and get a full whiff of the spice or spice mixture.

    But this soup sounds wonderful, but it sounds like it would be fantastic over a bed of basmati rice too. Sorry, being outside of DC, my stomach is blending nationalities.

  • Espahan


    This is for all the cauliflower haters out there. My suggestion is to follow the recipe, sometimes the combination of ingredients can hide the offending vegetable, and actually make it quite tasty. My husband hated eggplant until he realized that it was featured in some of his favorite dishes, unbeknown to him. I have also had the same experience with foods I thought I hated. If you have an allergy to this vegetable, forget my advice.

  • pricklypanda

    I made this last night for dinner, with a few minor adjustments because I didn’t have all the ingredients on hand. I left out the cauliflower and summer squash, added sweet potatoes and about a 1/2 cup more corn kernels. It was amazing!

    My boyfriend is suffering from a combintion of a bad head cold and allergies, and as a result has really lost his appetite.

    He had two helpings of this and ate the leftovers for lunch today. Need I say more?

  • Nancy

    Looks wonderful! To make it even yellower, I’m going to use the gorgeous orange cauliflower at my local produce market (Berkeley Bowl Marketplace). I love cauliflower but find the white version kind of boring-looking.

  • uma

    For the question on finding good curry powder I’d recommend your local Indian grocery store. Because stuff gets used up pretty soon there I’d assume it would be reasonably fresh. As an Indian in California thats my best bet :)

  • LisaRene

    Love that you used turmeric to make “yellow” soup for the roundup. If I counted right, the only non-yellow ingredients are the carrot and cilantro. Great idea and delicious looking soup!

  • Susan from Food Blogga

    You are so right about turmeric staining everything yellow. Years ago, when I used it for the first time, I had a black plastic spoon that turned the strangest green-gray after using it to stir turmeric-infused curry! Now I use stainless steel because I love turmeric too much not to cook with it. Thanks for another hearty, delicious recipe.

  • Gina

    This Looks Amazing!

  • Sylvie

    I love the sound and the look of that soup. One of my favourite ever soup recipes is yellow too. It just looks fantastic on the table. I need to make some so i can post it!

  • currylover

    This soup looks delicious, and I have to say that I am a huge fan of curry. I cook with curry powder fairly frequently, and use it for everything from a rice seasoning to an ingredient in spice rubs.

    My question is, do you have a favorite curry powder source? I try to stay away from standard off-the-shelf grocery store curry powders just for freshness sake, but my small cache of good curry powder is running out and it was a gift so I have no way of obtaining more of that brand (I don’t even know what brand it is).

  • Ed

    Would you say the soup would be a little starch heavy with both yukon and sweet potato? I’ve never cooked with sweet potatoes.

    It’s a starchy soup, can’t escape that, even without the sweet potato. ~Elise

  • subha

    I really like your recipies. But as an Indian for whom turmeric is the base of most food I have a suggestion on using turmeric. It is better to roast the turmeric in the pan before adding water. That cooks the tumeric and gives a better flavor. I would suggest adding the turmeric in the very first stage of the cooking. This goes for any Indian food.

    Great suggestion, thank you! I’ve adjusted the recipe. I usually do cook the spices first, and you’re right, the flavor is better. ~Elise

  • Lydia (The Perfect Pantry)

    I was right there with you, right up to the cauliflower, which isn’t my favorite. I might substitute a bit of grated parsnip, to keep the soup a bright yellow, or increase the amount of yellow squash.