Steps:
- 1. Chop onion, garlic and celery. Saute in 3 T Olive Oil until lightly golden--take care not to let mixture brown. 2. Add carrots and squash and continue to cook on medium heat for approximately 10 minutes. 3. Add 8 cups of broth or water 4. Add cubed potatoes to the soup pot and cook for approximately 45 minutes. 5. Salt/pepper to taste 6. Add 2 T curry powder (start with this and add a little more to taste if desired.) 7. Crumble saffron threads to soup pot. 8. Once spices are well mixed into soup, shut off heat and let the soup sit and cool. 9. Puree soup mixture. 10. Serve with some freshly grated nutmeg on top
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