Green Vegetable Curry Soup

Just in time for St. Patrick's Day!

As promised, here is my green vegetable curry soup. It doesn't vary much from the yellow vegetable soup, but my husband and I both agreed this was the best curry soup of my recent attempts. Mmmm...



Green Vegetable Curry Soup
(inpired by Simply Recipes)
Printable Recipe
Serves 4

Ingredients
2 tablespoons butter
1 yellow onion, chopped
1/2 green bell pepper, chopped
1 large carrot, chopped
1 1/2-2 teaspoons curry powder, 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 teaspoons salt, more to taste
1/4 teaspoon pepper
1/4 teaspoon hot chili powder (Omit if you don't want some spice)
1 medium zucchini, roughly chopped
1 1/2 cups frozen broccoli, thawed and drained
cilantro, to garnish (Sadly, no cilantro here)

Directions
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, 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 zucchini and broccoli 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!