Delicious Curried Potato and Vegetable Soup Recipe

I set out making a lively, yellow soup. This curried potato soup is filled with Yukon Gold yellow potatoes, cauliflower, yellow bell peppers, yellow onions, corn, and yellow summer season squash.
Can one perhaps get more yellow than that?

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

My mom and I both loved it, particularly with some cilantro mixed in. My daddy does not like curry so his vote doesn't count.

Curried Potato and Vegetable Soup Recipe

Yield: Serves 8

Ingredients

• 4 Tbsp butter
• 1 yellow onion, chopped
• 1/2 yellow bell pepper, chopped
• 1 huge carrot, sliced
• 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 pieces
• 4 cups chicken broth or vegetable broth (use veggie broth for vegetarian choice).
• 2 cups water.
• 2 cups approximately chopped cauliflower florets (about 1/2 a head).
• 1 1/2 teaspoons salt (more to taste).
• 1 cup corn kernels (frozen is great).
• 2 little yellow summer squash, roughly sliced.
• 1/2 cup sliced fresh cilantro leaves (or parsley) for garnish.

Method

In a huge pot (6-quart), melt butter over medium high heat. Include the onion, bell pepper, carrot and cumin seeds. Cook, stirring periodically up until the onions are soft and the bell pepper is lightly browned. Add the turmeric, mustard seed, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more.

Add the potatoes, the broth, water, cauliflower, and salt. Increase the heat to high to give a boil, then decrease heat to medium-high or medium, enough to preserve a simmer. Let simmer uncovered for 20 minutes.

Add the corn and summertime squash, cook for 10 minutes more, up until the veggies are cooked through. Use an immersion blender (or a routine mixer) to purée about half of the soup. Adjust spices.

Garnish with chopped cilantro (or parsley, though cilantro is particularly excellent with this soup).

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