4 medium sized yukon or yellow potatoes (about 1 pound), rinsed and cut into quarters
2 – 3 cups broccoli florets
2 medium onions and 5 small shallots, chopped
2 – 3 carrots, chopped
32-oz container of stock (I used vegetable)
Water, several cups
Curry powder, to taste (I used 1 – 2 teaspoons)
salt and pepper
No-salt seasoning, to taste
In a large pot, heat a few tablespoons of olive oil over medium heat then add the onions and shallots. Cook for at least thirty minutes over moderate heat until they are nicely caramelized. Stir occasionally.
Add the carrots and cook for five to eight minutes. Season with salt and pepper.
Add the chicken stock, scrape the caramelized bits at the bottom of the pan, bring to a boil and add the potatoes. There should be enough liquid to cover the potatoes but if not, just add water. Simmer until the potatoes are fork tender.
Add the broccoli florets and add enough water to cover them in the pot. Bring back to a boil and cook until they are also tender.
At this point, if you feel you need more flavor in the soup, add your favorite no-salt seasoning blend.
Purée the soup (I use a stick blender). Add a dash or two of curry powder to the puréed soup to brighten the flavors even more. You won’t need too much.