Afghan spicy yogurt soup

Recipe by Damaris Beems
0.0 from 0 votes
Course: soupCuisine: Afghan, Middle East




Cooking time


Total time



This is one of those soups of which you don’t know how incredibly delicious it is when you hear the name. So creamy, so spicy, such a delicious mouthfeel. And a soup that you can’t stop eating. Did you notice that it also contains tomatoes? No, well, it still is. Make it and then include it in your cooking repertoire forever. Beyond doubt.


  • 300 ml sunflower oil

  • 2 Onions

  • 10 cloves garlic

  • 10 cm fresh ginger

  • 3 chili peppers

  • 1,5 kilo ripe tomatoes

  • 2 table spoon brown mustard seeds

  • 1 table spoon yellow mustard seeds

  • 1 table spoon turmeric

  • 1 table spoon cumin seeds

  • 0,5 table spoon ground fenugreek

  • 1 table spoon curry powder

  • 1 liter plant based yogurt

  • 0,5-1 liter boiled water

  • 150 gram light caster sugar

  • fresh cilantro to garnish

Cooking time

  • In a stockpot, heat the sunflower oil.
    Finely chop the onions and garlic and gently brown them in the oil for 10 minutes.
    Meanwhile, cut the tomatoes into small cubes.
    Chop the ginger very finely.
    And finely chop the red peppers.
  • Add all the spices and stir them well into the oil. Let them gently release all the flavors. Then add the tomatoes and stir well. Add the ginger, the red pepper as well. Let everything boil/heat up for a while. Then add enough water so that it is just above the tomatoes. Let everything boil for 10 minutes. Now add the sugar and stir until it has dissolved.
  • Now add the yogurt and stir it in.
  • Garnish with the fresh coriander.

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