Creamy Indian Yogurt Soup Recipe

  • 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
  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.