Kosher salt and freshly cracked black pepperto taste
Heat the olive oil in a heavy soup pot over medium-high heat. Add the vegetables to the pot. Cook until the vegetables are tender, about 10 minutes.
Pour in the broth, curry powder and season with salt and pepper to taste. Bring the pot to a boil, then reduce the heat; cover and simmer for 20 minutes.
Turn off the heat. Use an immersion blender to puree the soup or transfer the soup in batches to a food processor or blender; puree, then return the soup back to the pot.
Turn the heat back on to low and stir in milk. Heat through; about 5 minutes.
Serve warm with crusty bread.
Unless you really love curry, I suggest that you add one teaspoon of the curry and taste the soup, before adding the second teaspoon. I used Madras Curry powder which tends to be a lot spicier than other curries, giving the soup a lot more heat.
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