Curried Potato and Vegetable Soup
Ingredients
- 4 tablespoons butter
- 1 onion onion
- 1/2 yellow bell pepper yellow bell pepper
- 1 large carrot
- 1/2 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon yellow mustard seed
- 2 teaspoons curry powder
- 2 cloves garlic
- 2 pounds Yukon gold potatoes
- 4 cups chicken broth
- 2 cups water
- 2 cups cauliflower florets
- 1 1/2 teaspoons salt
- 1 cup corn kernels
- 2 small summer squash
- 1/2 cup parsley leaves
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Instructions
- 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.
- Cook for 1 minute more.
- Cook 30 seconds more.
- 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.
- Cook for 10 minutes more, until the vegetables are cooked through.
- 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).
Source
Original recipe: View Original