Creamy Indian Yogurt Soup

• 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.

canola oil, peppers, fresh ginger, garlic, containers, chili powder, ground turmeric, ground coriander, ground cumin, garam masala, salt, fresh cilantro

Taken from www.allrecipes.com/recipe/238569/creamy-indian-yogurt-soup/ (may not work)