Creamy Indian Yogurt Soup

Creamy Indian Yogurt Soup

Sarah Gilmore de Ruiter 0

"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
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 30.2 g
  • 47%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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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.