Curried Potato and Vegetable Soup

Curry Potato Soup with cauliflower, turmeric, Yukon Gold potatoes, bell peppers, onions, carrots, corn, and summer squash.

Curried Potato Vegetable Soup
Elise Bauer

I set out to make a vibrant, yellow soup. This curried potato soup is filled with Yukon Gold yellow potatoes, cauliflower, yellow bell peppers, yellow onions, corn, and yellow summer squash.

Can one possibly get more yellow than that?

Wait, the butter is yellow too, and turmeric stains everything it touches yellow. This recipe uses a couple summer seasonal ingredients—the corn and squash—but you could easily substitute a sweet potato (put it in early with the Yukon Golds).

My mother and I both loved it, especially with some cilantro mixed in. My father doesn't like curry so his vote doesn't count.

Curried Potato and Vegetable Soup

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 8 servings

Here's a tip, don't skimp on the butter.


  • 4 Tbsp butter
  • 1 yellow onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 large carrot, chopped
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 1 teaspoon yellow mustard seed
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 1/2 teaspoons salt (more to taste)
  • 1 cup corn kernels (frozen is fine)
  • 2 small yellow summer squash, roughly chopped


  1. Sauté onions, bell pepper, carrot, and cumin:


  2. Add the turmeric, mustard seed, and curry powder:

    and cook for a minute more.

  3. Add garlic:

    and cook 30 seconds more.

  4. Add the potatoes, the broth, water, cauliflower, and salt:


  5. Add the corn and summer squash:


  6. Purée half the soup:

