Curry-Laced Potato, Carrot and Broccoli Soup

As careful as I ordinarily am to to provide a balance of proteins, fats and other nutrients into my dinners, there are times when I just crave a little comfort food and a blissful indifference to the rest. Not that it's difficult to balance the essential nutrients, and after years of healthy vegetarian living I can do this pretty much automatically, but still… It may just be the time of year when it seems like spring really ought to be right around the corner, but it's not and we're all still just coping with the cold and dark.

That said, I'm not going to start gorging on deep-fried goodies just for the sake of comfort either. No, for me comfort is a hot bowl of a simple and creamy homemade potato, carrot and broccoli soup, just all by itself and no worries about whether I'm incorporating grains or legumes into my meal for just one particular night. I love the smell of cooked potatoes, and the little specks of bright green broccoli buds swimming on the surface of the soup is a visual treat. And no one is going to call a potato, carrot and broccoli soup unhealthy.

If you want a spicier version of this soup, consider adding more curry powder, a dash or two of cayenne and a small amount of red chili and vinegar paste.

Curry-Laced Potato, Carrot and Broccoli Soup

Recipe by Lisa Turner Published on February 11, 2012 A simple and warming soup loaded with comfort food vegetables for chilly evenings. Print this recipe Ingredients: 1 tablespoon olive oil 2 onions, chopped 2 large potatoes, diced 1 large carrot, sliced 1 head of broccoli, stems trimmed and diced, florets broken into small pieces 1 teaspoon curry powder 7 cups vegetable stock or water 1 cup whole milk 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper fresh grated Cheddar or Parmesan cheese for garnish (optional) Instructions: Heat the olive oil in a large saucepan or soup pot over medium heat. Add the onions and sauté for 3 to 4 minutes or until the onions are translucent. Add the potatoes, carrot, broccoli stems and curry powder and stir to coat the vegetables. Raise the heat to medium-high and pour in the vegetable stock or water. Bring to a high simmer, reduce the heat to medium, and cook for 20 minutes or until the vegetables are tender. Stir in the milk and warm for 2 to 3 minutes, stirring frequently. Remove from heat and purée a portion of the soup with a hand blender or in a countertop blender — purée a larger portion if you prefer a creamier soup, or a smaller portion if you prefer a chunkier soup. Return to heat and season with salt and plenty of fresh ground black pepper. Add the broccoli florets and simmer for 3 to 4 minutes or until the florets have turned a bright green. Serve hot in bowls with a scattering of grated cheddar or Parmesan cheese if desired. Makes 8 servings

Other soups from my kitchen:
Cream of Potato and Turnip Soup
Curry-Laced Pumpkin and Potato Soup
Caldo Verde (Portuguese Potato and Kale Soup)