Banana Yogurt Soup

Ingredients

• 0.5 tsp cumin seeds
• 0.5 tsp Coriander seeds
• 0.5 tsp Curry Powder
• 4 curry leaves
• 2 ripe bananas
• 500 g full-fat yogurt
• 300 ml buttermilk
• 1 tbsp Lemon Juice
• Salt
• 1 stalk mint (for garnish)

Instructions

1. 1.

   Heat a pan over medium heat and toast the cumin, coriander seeds, curry powder, and curry leaves until fragrant. Let cool, then coarsely grind in a mortar.

2. 2.

   Peel the bananas and combine with yogurt, buttermilk, lemon juice, salt, 1 tsp spice mix, and about 12 ice cubes in a blender; blend until creamy. Add water as needed to reach desired consistency. Taste again.

3. 3.

   Wash, dry, and cut mint into strips. Divide soup into bowls, garnish with mint, and serve immediately.