Curried Potato and Vegetable Soup

 Curried Potato and Vegetable Soup

INGREDIENTS

• 4 Tbsp butter
• 1 yellow onion, chopped
• 1/2 yellow bell pepper, chopped
• 1 large carrot, chopped
• 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 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

1. Sauté 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. Add the turmeric, mustard seed, and curry powder and cook for a minute more.
3. Add garlic and cook 30 seconds more.
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