Tibetan Potato Soup

• 1/4 cup butter
• 1 tablespoon minced gingerroot
• 1 tablespoon minced garlic
• 1 cup diced red onion
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon kopan masala
• 3 cups mashed potatoes
• 4 cups water
• 1 cup diced tofu
• 1 cup spinach leaves, chopped
• 1 1/2 teaspoons white vinegar
• 1 tablespoon soy sauce
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped green onions
• 2 tablespoons chopped cilantro

1. Melt butter in large saucepan over medium heat.
2. Add ginger, garlic and onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute.
3. Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer.
4. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.
5. Stir until mixture is smooth. Add tofu and spinach.
6. Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper.
7. Simmer 5 minutes. If soup is too thick, add water.
8. Add green onions and cilantro and mix well. makes about 8 cups.

butter, gingerroot, garlic, red onion, turmeric, chili powder, kopan masala, potatoes, water, tofu, spinach leaves, white vinegar, soy sauce, salt, black pepper, green onions, cilantro

Taken from www.food.com/recipe/tibetan-potato-soup-423368 (may not work)