Making your own veggie curry soup is a real treat! Not only is it nice and spicy, it packs a nutritional punch with all those veggies in it. So dice and chop all those veggies & spice & everything nice and get cooking in your RV kitchen!
¼ C. BUTTER
1 C. CHOPPED ONION
¼ C. CHOPPED YELLOW BELL PEPPER
½ C. CHOPPED CARROTS
½ tsp. CUMIN SEEDS
1 tsp. TUMERIC
2 tsp. CURRY POWDER
1 tsp. YELLOW MUSTARD SEED
2 CLOVES GARLIC, MINCED
2 C. WATER
4 C. VEGETABLE BROTH
2 lbs. YELLOW POTATOES, PEELED AND CHOPPED
2 C. CHOPPED CAULIFLOWER FLORETS
1½ tsp. SALT
1 C. FROZEN CORN
½ C. CHOPPED SUMMER SQUASH
½ C. CHOPPED FRESH PARSLEY
STEP 1: In a large pot or Dutch oven, melt the butter and sauté the onion, peppers, carrots, and cumin until the onions are soft.
STEP 2: Add in the turmeric, mustard seeds, and curry powder. Stir until well blended and cook until heated through.
STEP 3: Toss in the garlic and continue to sauté for around 30 seconds. Garlic burns quickly so keep an eye on it.
STEP 4: Carefully add in the water and broth. The steam will rise fast and may burn you if you’re not careful.
STEP 5: Add in the potatoes, cauliflower, and salt and bring to a boil. Reduce to a simmer and let cook 20 minutes.
STEP 6: Add corn and squash and continue to simmer another 10 minutes.
STEP 7: To give the soup that creamy texture, pour around half into a blender and puree. Then add back to the rest of the soup.
STEP 8: Use the parsley to garnish the soup as you serve it.
Let us know how you liked this recipe in the comments below! Feel free to share photos of how yours turned out or of you and your family enjoying it.