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Melt the butter in a dutch oven over medium-high heat. Stir in the potatoes carrots, and onion. Cook, stirring often, about 5 minutes.
Stir in the cumin, ginger, garlic, mustard, turmeric, cinnamon, coriander, black pepper, cayenne, and 1 tsp salt until all the vegetables are coated in the spices.
Pour in the vegetable broth and bring to a boil.
Cover the dutch oven and reduce heat to medium-low. Simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
Transfer HALF of the soup to a blender and blend until smooth. Pour the pureed soup back into the dutch oven and stir to combine.
Season soup with salt to taste. Ladle into bowls and garnish with the freshly chopped cilantro.