Title: Tibetan Potato Soup
Categories: Soup
Yield: 8 Servings

1/4 c Butter
1 tb Minced ginger root
1 tb Minced garlic
1 c Diced red onion
1/2 ts Turmeric
1/2 ts Chili powder
1/2 ts Kopan masala
3 c Mashed potato
4 c Water
1 c Diced tofu
1 c Spinach leaves;chopped
1 1/2 ts White vinegar
1 tb Soy sauce
2 ts Salt
1/2 ts Black pepper
2 tb Chopped green onion
2 tb Chopped cilantro

Date: Tue, 23 Apr 1996 20:12:34 -7

From: arlenes@holly.ColoState.EDU
Melt butter in large saucepan over medium heat. Add ginger, garlic and
onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute. Add
turmeric, chili powder and masala. Stir-fry 1/2 minute longer. Add potato
and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring
constantly with wire whisk to prevent lumps from forming.

Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to
boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is
too thick, add water. Add green onions and cilantro and mix well. makes
about 8 cups.

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