Curried Potato and Vegetable Soup

Ingredients

• 4 Tbsp butter 
• 1  onion yellow chopped
• 0.5  bell pepper yellow chopped
• 1 large carrots chopped
• 0.5 teaspoon cumin seeds 
• 1 teaspoon turmeric 
• 2 teaspoons curry powder 
• 1 teaspoon mustard seed yellow
• 2 cloves garlic minced
• 2 lbs yukon gold potatoes peeled quartered cut into 1/2-inch slices
• 4 cups vegetable broth for vegetarian option (use vegetable broth )
• 2 cups water 
• 2 cups cauliflower florets roughly chopped ()
• 1.5 teaspoons salt to taste (more )
• 1 cup corn kernels frozen fine ( is )
• 2 small summer squash yellow roughly chopped
• 0.5 cup cilantro leaves fresh chopped for garnish (or parsley)

Equipment

• pot
• blender
• immersion blender

Directions

1. Sauté onions, bell pepper, carrot, and cumin: In a large pot (6-quart), melt butter over medium high heat.
2. Add the onion, bell pepper, carrot and cumin seeds. Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned.
3. Add the turmeric, mustard seed, and curry powder and cook for a minute more.
4. Add garlic and cook 30 seconds more.
5. the potatoes, the 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.
6. Let simmer uncovered for 20 minutes.
7. the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through.
8. Purée half the soup: Use an immersion blender (or a regular blender) to purée about half of the soup. Adjust seasonings.
9. Garnish with chopped cilantro (or parsley, though cilantro is particularly good with this soup).