Tibetan Potato Soup

Found online; posting for ZWT6 (Asia/Tibet)

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 1⁄4 cup butter
• 1  tablespoon  minced gingerroot
• 1  tablespoon  minced garlic
• 1  cup  diced red onion
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon  kopan masala
• 3  cups mashed potatoes
• 4  cups water
• 1  cup  diced tofu
• 1  cup  spinach leaves, chopped
• 1 1⁄2 teaspoons white vinegar
• 1  tablespoon soy sauce
• 2  teaspoons salt
• 1⁄2 teaspoon black pepper
• 2  tablespoons  chopped green onions
• 2  tablespoons  chopped cilantro

Directions

1. Melt butter in large saucepan over medium heat.
2. Add ginger, garlic and onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute.
3. Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer.
4. 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.
5. Stir until mixture is smooth. Add tofu and spinach.
6. Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper.
7. Simmer 5 minutes. If soup is too thick, add water.
8. Add green onions and cilantro and mix well. makes about 8 cups.