• 2 T vegetable oil
• 4 cloves garlic, minced
• 2-inch piece of fresh ginger, grated
• ½ t ground cardamom
• ½ t ground coriander seed
• ½ t turmeric
• ½ t garam masala
• ½ c onion, finely chopped
• ½ c butter
• ½ c flour
• 6 c chicken stock
• 12 oz frozen spinach, finely chopped
• 1 can (14 oz) petite diced tomatoes, undrained
• 1 t sugar
• 1 t salt
• ½ c milk
• ½-1 c heavy cream
• black pepper

In a large soup pot, add the vegetable oil and bring to medium heat. Stir in the garlic, ginger, cardamom, coriander, turmeric, and garam masala, blending well. Add in the onion and continue to cook until just tender. Add the butter and sprinkle in flour, stirring regularly to make a roux.

Add the chicken stock, spinach, and tomatoes. Stir to mix thoroughly and bring to a boil. Lower heat and simmer for 10 minutes. Add the sugar, salt and the milk. Bring back up to medium heat and cook for an additional 2-3 minutes, stirring well.

Ladle into bowls and drizzle heavy cream over the top. Serve with a bit of black pepper. Can garnish with cilantro, if desired.