Creamy Indian Yogurt Soup

Ingredients

• 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

Directions

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.