I set out to make a vibrant, yellow soup. This curried potato soup is filled with Yukon Gold yellow potatoes, cauliflower, yellow bell peppers, yellow onions, corn, and yellow summer squash.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●4 tablespoons 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 (use vegetable broth for vegetarian option)
●2 cups water
●2 cups roughly chopped cauliflower florets (about 1/2 a head)
●1 1/2 teaspoons kosher salt, or 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 leaves, for garnish
Method
1.Melt the butter and sauté the 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:
Cook for 1 minute more.
3.Add the garlic:
Cook 30 seconds more.
4.Add the potatoes, broth, water, cauliflower, and salt:
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.
5.Add the corn and summer squash:
Cook for 10 minutes more, until the vegetables are cooked through.
6.Purée half the soup:
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).