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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 373 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.