courtesy of Care2

Surprisingly light and wonderfully colorful, this soup filled with vegetables and fragrant spices is just the ticket as a starter for a late-winter supper.

Ingredients
1 tablespoon olive oil 1 cup chopped onions 1 teaspoon cumin seeds 8 cups water or good-quality vegetable broth 4 1/2 cups unpeeled red potatoes, cut into 1/2-inch cubes 4 cups bite-sized cauliflower florets 1 cup carrots, chopped 1 cinnamon stick 1 teaspoon turmeric 1 cup green beans, cut into 1-inch pieces 1/4 teaspoon cardamom 2 teaspoons curry powder 2 teaspoons sea salt, or to taste 1/2 cup chopped scallions, for garnish

Method

1. In a large soup pot, heat the oil over medium heat. Add onions and cumin and saute, stirring occasionally, for 5 minutes, until onions soften and ingredients are fragrant. Add water or broth, potatoes, cauliflower, carrots, cinnamon, and turmeric. Bring ingredients to a boil, then reduce heat to medium-low. Simmer, covered, for about 30 minutes, until vegetables are softened. Add green beans, cardamom, curry powder, and salt. Simmer covered for another 5 minutes or until beans are tender. Serve garnished with scallions.