Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          vegetable broth
   1      pound         carrots -- diced
   1      bunch         broccoli flowerets
     1/2  head          cauliflower flowerets
   1      pound         potatoes -- cut into bite
   1                    onion -- diced
   1      teaspoon      or more of your favorite -- seasoning
     1/2  teaspoon      ground curry
     1/8  teaspoon      ground pepper
   1      can           skimmed evaporated milk -- chopped parsley
                        -- seasoned croutons

Preparation:

Over low heat in a soup pot, cook half of the carrots, half of the broccoli, potatoes, and onion in the broth for about an hour. Add milk and stir thoroughly. Puree half of the mixture in a blender until smooth, making sure you include a good amount of potatoes. Return to the pot. Add the seasonings and remainder of the carrots and broccoli and cook about 10 minutes longer. If you want it even thicker, add more potatoes, which you can also blend separately and add in. Serve hot, topped with parsley and seasoned croutons. If desired, add additional uncooked broccoli and carrots to the bowl just before serving or heating up.