Curried Potato and Vegetable Soup

Curried Potato and Vegetable Soup

  • Ingredients 17 Count
  • Nutrition 180 Calories
  • Directions 60 Minutes

8 servings

Ingredients

imperial units us metric
  • 4 tbsps butter
  • 1 yellow onion (chopped)
  • 1/2 yellow bell pepper (chopped)
  • 1 carrots (large, chopped)
  • 1/2 tsp cumin seed
  • 1 tsp tumeric
  • 2 tsps curry powder
  • 1 tsp yellow mustard seeds
  • 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 cauliflower florets (roughly chopped, about 1/2 a head)
  • 11/2 tsps salt (more to taste)
  • 1 cup corn kernels (frozen is fine)
  • 2 yellow summer squash (small, roughly chopped)
  • 1/2 cup coriander leaf (chopped fresh, or parsley for garnish)

Directions

BTotal Time1 hr

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Nutrition Facts

Amount Per Serving
Calories 180 Calories from Fat 70
% Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat
Cholesterol 20mg 7%
Sodium 570mg 24%
Potassium 710mg 20%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 16%
Sugars 2g
Protein 11g
Vitamin A 40%
Vitamin C 50%
Calcium 20%
Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

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