Curried Potato Soup

Just so you know. I love soup. I really do. This weekend, I got to make this soup and use my immersion blender for the first time. It was the bomb. LOVE that immersion blender. Thanks to Alex's family for that wonderful appliance.

Curried Potato and Vegetable Soup

Ingredients
4 Tbsp butter
2 shallots, chopped
1/2 yellow bell pepper, chopped
1 large carrot, chopped
1 tablespoon cumin
1 teaspoon turmeric
1 tablespoon curry powder
1 tablespoon yellow mustard seed
1 tablespoon cayenne pepper (optional)
4 cloves garlic, minced
2 lbs Yukon Gold potatoes, peeled, quartered, cut into 1/2-inch slices
4 cups vegetable broth
2 cups water
2 cups roughly chopped cauliflower florets
1 1/2 teaspoons salt (more to taste)
Pepper to taste
1 cup corn kernels (I use frozen for less salt)
2 small yellow squash, roughly chopped
1/2 cup chopped fresh cilantro leaves for garnish
Sour cream

Method
1 In a large pot (6-quart), melt butter over medium high heat. Add the onion, bell pepper, carrot and cumin. Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned. Add the turmeric, mustard seed, cayenne, pepper, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more.

2 Add the potatoes, the broth, water, cauliflower, and salt. Increase the heat to high to bring to a boil, then reduce heat to medium-high or medium, enough to maintain a simmer. Let simmer uncovered for 20 minutes.

3 Add the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through. Use an immersion blender (or a regular blender) to purée about half of the soup. Adjust seasonings.

Garnish with chopped cilantro and a big dollop of sour cream.