Creamy Indian Yogurt Soup recipe
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- 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 caloriescarbohydrate: 12 gcholesterol: 51 mgfat: 30.2 gfiber: 1.1 gprotein: 14.2 gsaturatedFat: 11.9 gservingSize: -sodium: 451.3 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Creamy Indian Yogurt Soup
Directions
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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.