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.
Provided by Sarah Gilmore de Ruiter
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 451.3 mg, Sugar 9.4 g
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Joshua Oseghale
[email protected]This soup was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Md Sadnan
[email protected]The soup was a bit too spicy for my taste, but I still enjoyed it. I'll definitely make it again, but I'll use less chili pepper next time.
Miraz Hossain
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's creamy, flavorful, and the perfect comfort food for a cold day.
diya Punjabi
[email protected]This soup was easy to make and packed with flavor. I loved the combination of yogurt, coconut milk, and spices.
Talal Fakhir
[email protected]I'm not a huge fan of Indian food, but this soup was surprisingly delicious! The yogurt and coconut milk made it really creamy and flavorful.
Asingura Rodeth
[email protected]This soup was a hit with my family! The flavors were rich and creamy, and the yogurt added a lovely tang. I especially loved the addition of the garam masala, which gave the soup a warm and inviting aroma.