creamy indian yogurt soup

Ingredients

• Servings: 8
• 1/4 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
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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.
• 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.