Name: Curried Potato and Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 4 tablespoon 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 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curried Potato and Vegetable Soup

1. 4 tablespoon butter -

2. 1 yellow onion, chopped -

3. 1/2 yellow bell pepper, chopped -

4. 1 large carrot, chopped -

5. 1/2 teaspoon cumin seeds -

6. 1 teaspoon turmeric -

7. 1 teaspoon yellow mustard seed -

8. 2 teaspoons curry powder -

9. 2 cloves garlic, minced -

10. 2 pounds Yukon Gold potatoes, peeled, quartered, cut into 1/2-inch slices -

11. 4 cups chicken broth or vegetable broth (use vegetable broth for vegetarian option) -

12. 2 cups water -

13. 2 cups roughly chopped cauliflower florets (about 1/2 a head) -

14. 1 1/2 teaspoons salt (more to taste) -

15. 1 cup corn kernels (frozen is fine) -

16. 2 small yellow summer squash, roughly chopped -

17. 1/2 cup chopped fresh cilantro leaves (or parsley) for garnish -

How to cook deliciously - Curried Potato and Vegetable Soup

1. Stage

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. Stage

Add the turmeric, mustard seed, and curry powder: Cook for 1 minute more.

3. Stage

Add the garlic: Cook 30 seconds more.

4. Stage

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. Stage

Add the corn and summer squash: Cook for 10 minutes more, until the vegetables are cooked through.

6. Stage

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).