Creamy Indian Yogurt Soup recipe

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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

Nutrition Info

373.2 calories
carbohydrate: 12 g
cholesterol: 51 mg
fat: 30.2 g
fiber: 1.1 g
protein: 14.2 g
saturatedFat: 11.9 g
servingSize: -
sodium: 451.3 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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