Despite the spicy Ingredients this ginger soup is a great summer dish with its refreshing and creamy furnish. You can make it richer by substituting heavy cream for some of the milk.

Ingredients

– 2 inch piece fresh gingerroot, peeled
– 2 tablespoons butter
– 1 teaspoon vegetable oil
– 1 teaspoon cumin seeds, roasted
– 1/4 teaspoon turmeric powder
– 1 small tomato, chopped
– 2 dried red chilies, roughly pounded
– 1 Serrano green chili, minced
– 2 cups milk
– 1 cup plain yogurt, whipped
– Salt to taste
– 1/2 teaspoon dried mint

How To Cook?

1. In a blender or with a hand grater, grind the ginger to a fine paste. If using a blender, you may add up to 1 tablespoon of Water.
2. In a deep pan, heat the butter and the oil on MEDIUM heat. Add the ginger and saute until well browned.
3. Add the cumin and turmeric powder and saute for about 20 seconds, then add the tomatoes and cook for another 7 to 8 minutes or until the tomatoes are soft.
4. Now, add the red and green chilies, then add the milk. Bring to a boil.
5. Reduce heat and add the yogurt. Simmer for about 20 minutes, stirring occasionally. Remove from heat. Add the salt. You can serve the soup as is or strained. Garnish with dried mint.

Preparation Time: 15 Minutes
Cooking Time: 25 Minutes