Soup Recipe ⋇ Creamy Indian Yogurt Soup

A fabulous soup for all seasons! Warm in winter or cool in summer, this lightly spiced soup is a wonderful first course or a meal with cucumber salad and naan. Serve warm, though it is also wonderful chilled.

Ingredients

• ¼ cup canola oil
• 2 jalapeno peppers, chopped
• 1 (3 inch) piece fresh ginger, peeled and minced
• 4 cloves garlic, minced
• 2 (32 ounce) containers Greek yogurt
• 1 tablespoon chili powder
• 1 tablespoon ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• 1 teaspoon salt
• ¼ cup chopped fresh cilantro

Cooking Directions

1. Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
2. Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

Nutrition Facts

• calories373.2
• carbohydrateContent12 g
• cholesterolContent51 mg
• fatContent30.2 g
• fiberContent1.1 g
• proteinContent14.2 g
• saturatedFatContent11.9 g
• sodiumContent451.3 mg
• sugarContent9.4 g