Creamy Indian Yogurt Soup Recipes

INDIAN-SPICED CORN SOUP WITH YOGURT

The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt. Serve this vegetarian soup hot or chilled.

Provided by David Tanis

Categories dinner, lunch, soups and stews, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Indian-Spiced Corn Soup With Yogurt image

Steps:

Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 236 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

4 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon grated ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Large pinch cayenne
3 cups corn kernels, from 4 ears
Salt and pepper
Whole milk plain yogurt, for garnish
1 tablespoon chopped chives, for garnish
A few cilantro sprigs, for garnish
Lime wedges, for garnish, optional

SPINACH AND YOGURT SOUP

A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.

Provided by Sean

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

Spinach and Yogurt Soup image

Steps:

Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 12.7 g, Cholesterol 14.2 mg, Fat 5.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 5.3 g

Ingredients

1 ½ tablespoons butter or margarine
1 medium onion, finely chopped
2 teaspoons all-purpose flour
⅓ teaspoon salt
¼ teaspoon dried tarragon
1 pinch ground nutmeg
1 pinch cayenne pepper
1 (16 ounce) package frozen chopped spinach, thawed
2 cups chicken broth
¾ cup plain yogurt
2 slices lemon, cut in half for garnish

More about "creamy indian yogurt soup recipes"

KADHI RECIPE | BON APPéTIT

Web Feb 24, 2020 Mix yogurt and chickpea flour in a large measuring glass until smooth and homogeneous. Stir in 1 cup water, followed by …
From bonappetit.com
4.6/5 (44)
Estimated Reading Time 6 mins
Servings 4

Mix yogurt and chickpea flour in a large measuring glass until smooth and homogeneous. Stir in 1 cup water, followed by turmeric—the mixture should be a pale yellow color; set aside.
Melt 1 Tbsp. ghee in a medium Dutch oven or other heavy pot over medium heat. Add cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and ½ tsp. cumin seeds and cook, stirring, until mustard seeds start to pop, about 1 minute. Reduce heat to low and add reserved yogurt mixture and 3 cups water; mix well. Season with 2 tsp. salt. Taste—the mixture should be tangy, rich, and distinctly flavored by the spices. Add lime juice to taste and more salt if needed.
Increase heat to high and bring to a boil, stirring constantly (if you stop stirring, it will curdle). Insert a large long-handled spoon into the pot to prevent soup from boiling over and let cook 10 minutes without stirring (if at any point it looks like it might boil over, reduce heat to medium-high for a minute before turning it back up). The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed.
About 5 minutes before kadhi is done cooking, melt remaining 4½ tsp. ghee in a small saucepan or butter warmer over medium-high. Cook remaining 1 tsp. cumin seeds until they start to sputter and turn brown, a matter of seconds. Immediately remove pan from heat and stir in chiles, asafetida (if using), and chili powder.

Creamy Indian Yogurt Soup Recipes

INDIAN-SPICED CORN SOUP WITH YOGURT

The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt. Serve this vegetarian soup hot or chilled.

SPINACH AND YOGURT SOUP

A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.

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