Curried Potato and Vegetable Soup

     "It was all yellow" . . . Autumn is afoot and soon the summer vegetables will retire for the season.  Take the opportunity to enjoy this delicious, yellow summer soup . . . Bon Appétit.

INGREDIENTS 

• 4 tbsp butter
• 1 yellow onion, finely chopped
• 2 small yellow summer squash, roughly chopped
• 1 yellow bell pepper, chopped
• 1 cup corn kernels
• 2 cups cauliflower florets, roughly chopped (about 1/2 a head)
• 1 1/2  lbs Yukon Gold potatoes, quartered and cut into 1/2-inch  slices
• 2 carrots, chopped
• 1 cup button mushrooms, chopped
• 4 garlic cloves, minced
• 1 lemon
• 1 tbsp shaved ginger
• 1 teaspoon cumin seeds
• 4 teaspoons curry powder
• 1 teaspoon tumeric
• 1 teaspoon yellow mustard seeds
• 5 tablespoons sea salt
• 3 tablespoons cracked pepper
• 4 cups vegetable broth
• 2 cups water

          GARNISH

• 1/2 cup fresh cilantro leaves

          ACCOMPANIMENT

• Cheese, nuts, crackers; white or rose wine

     1).  In a large stock pot, melt butter over medium-high heat.  Add the onion, garlic, ginger, bell pepper and carrot.  Stir in tumeric, mustard seed, cumin seeds and curry powder until everything is well coated.  Cook, stirring occasionally, until onions are soft and bell pepper is lightly browned (12-15 minutes).

     2).  Add the vegetable broth, water, potatoes, cauliflower, mushrooms, salt and pepper.  Increase heat and bring to a boil, then reduce to medium-low and let simmer uncovered for 20 minutes.

     3).  Add the corn and summer squash.  Zest a full lemon into the pot, then add juice of the lemon.  Stir.  Cook 10 minutes more, until vegetables are heated through.  Use an immersion blender to purée 1/3 to 1/2 of the soup (depending on your consistency preference).  Adjust seasonings to taste.

     4).  Ladle soup into individual serving bowls and top with fresh cilantro leaves. 

 Accompany with cheese, nuts and crackers.

SERVES 6