Curried potato and vegetable soup

It’s another cold January day here, a little snow last night still on the road and trees, and a chilly dampness seems to permeate the entire house, despite the house heat working. This condition called for a hearty soup, one that fills you with goodness and nutrition. I found it on Simply Recipes blog. While the original called for 4 tablespoons butter, I subbed 1 tablespoon olive oil. I don’t have cumin seeds or mustard seeds, so I just used powder instead. I imagine you could make the spice in this soup stronger if it’s your liking, but I liked it just the way it is. This soup was comfort food at its best. Enjoy!

Curried potato and vegetable soup

1 tablespoon extra virgin olive oil

1 yellow onion, chopped

1 yellow bell pepper, chopped

1 large carrot, chopped

1/2 teaspoon cumin powder

1 teaspoon turmeric

2 teaspoons curry powder

1 teaspoon yellow mustard powder

2 cloves garlic, minced

1 pound Yukon gold potatoes, peeled, quartered, cut into 1/2″ slices

4 cups chicken broth

2 cups water

2 cups roughly chopped cauliflower florets

1 1/2 teaspoon salt (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

In a large 6 quart pot, heat the olive oil over medium high heat. Add the onion, bell pepper, carrot and cumin. Cook, stirring occasionally, until the onions are soft and bell pepper is lightly browned. Add the turmeric, mustard, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more.

Add the potatoes, broth, water, cauliflower, and salt. Increase the heat to high to bring to a boil, then reduce heat medium, enough to maintain a simmer. Let simmer uncovered for 20 minutes.

Add the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through. Use an immersion blender to puree about half of the soup. Adjust seasonings.

Garnish with chopped cilantro or parsley. Serves 8.