Creamy Indian Yogurt Soup Recipes

CREAMY INDIAN YOGURT SOUP

Creamy Indian Yogurt Soup image

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

Ingredients

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

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

POTATO/YOGURT SOUP

Potato/yogurt Soup image

I threw this together for my infant son and my "big girls" all thought it was a treat and begged for a taste. At supper, I had to break up fights of girls stealing spoonfuls from each other. My grandmother made soup like this when I was growing up, but this is a healthier version.

Provided by ladybug mom

Categories Potato

Time 30m

Yield 6 cups

Number Of Ingredients 4

Ingredients

6 medium potatoes
1 cup plain yogurt
3 cloves fresh garlic
1/4 teaspoon dill seed

Steps:

First peel and slice potatoes and rinse in cold water.
Place potatoes in a heavy large pan and cover with water, just to cover.
Boil until soft but not mushy.
Pour about half of the water off of the potatoes, but save half, the starch that boils off the potatoes helps the soup to thicken and holds more nutrients.
Add yogurt and spices and simmer 5-10 minutes to let the flavors mingle, and serve.
I like a little shredded cheese in mine, Grew up with Cheddar, but like Mozzarella now.

Nutrition Facts : Calories 191.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 5.3, Sodium 31.8, Carbohydrate 39.6, Fiber 4.7, Sugar 3.6, Protein 5.8

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