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Ingredients

• 4 tablespoons Butter
• 1 Yellow Onion, chopped
• 1⁄2 Yellow Bell Pepper, chopped
• 1 large Carrot, chopped
• 1⁄2 teaspoon Cumin Seed
• 1 teaspoon Ground Turmeric
• 1 teaspoon Yellow Mustard Seed
• 2 teaspoons Curry Powder
• 2 cloves Garlic, minced

• 2 pounds Yukon Gold Potato, peeled, quartered, cut into 1/2-inch slices
• 4 cups Chicken Broth, or vegetable broth **use GF as necessary
• 2 cups Water
• 2 cups Cauliflower Florettes, roughly chopped (about 1/2 head)
• 1 1⁄2 teaspoons Salt, (more to taste)

• 1 cup Corn Kernels, (frozen is fine)
• 2 small Summer Squash, (yellow) roughly chopped

• 1⁄2 cup Fresh Cilantro, (or parsley) chopped, for garnish

Description

This Recipe Uses Corn And Squash, But You Could Easily Substitute A Sweet Potato (put It In Early With The Yukon Golds). <br><br> {{--This Recipe Is One Of Hundreds I’ve Clipped Over The Years And Am Now Organizing On Kitchen Monki. I Have

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