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Creamy Indian Yogurt Soup

Sarah Gilmore de Ruiter

"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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25 m servings 373 cals
Original recipe yields 8 servings

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  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.

Nutrition Facts

Per Serving: 373 calories; 30.2 g fat; 12 g carbohydrates; 14.2 g protein; 51 mg cholesterol; 451 mg sodium. Full nutrition

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Delicious! Next time I will plan better. I made the mistake of walking away from the stove to get some parsley (an okay cilantro substitution in my book) from the garden; when I returned, the so...