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Curried Potato and Vegetable Soup
Curried Potato and Vegetable Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Vibrant Curry Potato Soup with a medley of fresh vegetables including cauliflower, turmeric, Yukon Gold potatoes, bell peppers, onions, carrots, corn, and summer squash.
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
Instructions:
  • In a 6-quart pot over medium-high heat, melt butter, then add onions, bell pepper, carrot, and cumin. Cook until onions are soft and bell pepper is lightly browned, stirring occasionally.
  • Stir in the turmeric, mustard seed, and curry powder and cook for another minute.
  • Incorporate the garlic and cook for an additional 30 seconds.
  • Combine potatoes, broth, water, cauliflower, and salt in the pot. Bring to a boil over high heat, then reduce to a simmer over medium-high or medium heat. Simmer uncovered for 20 minutes.
  • Add the corn and summer squash and simmer for an additional 10 minutes until tender.
  • Blend half of the soup using an immersion blender or regular blender until smooth. Taste and adjust seasonings. Serve garnished with chopped cilantro or parsley.

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