I ran across this recipe online and decided to give it a whirl even though I knew I didn't have half of the spices it called for and probably wouldn't be able to find them. It was worth gambling a meal to try it out anyway. And, what do you know? Even with all the changes and omissions it was still a flavorful soup that we will definitely have again!
(Keep a look out for Green Vegetable Curry Soup, which I plan on posting at a later date. That is unless it flops. And then forget I said anything.)
Yellow Vegetable Curry Soup
(adapted from Simply Recipes)
2 tablespoons butter
1 yellow onion, chopped
1/2 yellow bell pepper, chopped
1 large carrot, chopped
1 1/2-2 teaspoons curry powder, to taste (I think our BiH curry isn't as strong as I'm accustomed to, which is why I suggest adding more to taste)
1/2 teaspoon yellow mustard
1 clove garlic, minced
3 medium-sized potatoes, cut into 1/2-inch chunks
2 cups chicken or vegetable broth
1 cup water
1 1/2 cups cauliflower, roughly chopped (about 1/2 a small head)
1 1/2 teaspoons salt, more to taste
1/4 teaspoon pepper
1/4 teaspoon hot chili powder (Omit if you don't want some spice)
1 small yellow summer squash, roughly chopped
cilantro to garnish (Sadly, no cilantro here)
1) In a large pot, melt butter over medium high heat. Add the onion, bell pepper, and carrot. Cook, stirring occasionally until the onions are soft and the bell pepper is beginning to brown. Add the mustard and curry powder and cook for a minute more. Add garlic and cook an additional 30 seconds, or until fragrant.
2) Add the potatoes, cauliflower, broth, water, salt, pepper, and cayenne pepper, if desired. Increase the heat to high to bring to a boil. Reduce heat to medium to maintain a simmer; simmer uncovered for 15 minutes.
3) Add the summer squash and cook for 10 minutes or until the vegetables are cooked through.
4) Purée about half the soup using an immersion blender or a regular blender (ladle half the soup into the blender; purée, and return to pot). Adjust seasonings to taste as necessary. Garnish with chopped cilantro. Enjoy!