• Servings: 8 cups
• ¼ 1/41 T minced ginger root
• 1T minced garlic
• 1 c diced red onion
• 1/2 t turmeric
• 1/2 t chili powder
• 1/2 t garam masala
• 3 c mashed potato
• 4 c water
• 1 c diced tofu
• 1 c spinach leaves, chopped
• 2 t white vinegar
• 1 T soy sauce
• 2 t salt
• 1/2 t pepper
• 2 T chopped green onion
• 2 T chopped cilantro

1. Melt butter in a large saucepan over medium heat. Add ginger, garlic and onion and stir fry over medium to medium high heat for ½ minute. Add turmeric, chili powder and masala. Stir fry 30 seconds 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 forming.
2. Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to a boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Garnish with green onions and cilantro. Makes about 8 cups.

Got this from the LA Times years ago. I think it comes from a cookbook put out by the Kopan Monastery in the Himalayas. Potato soup from The Kopan Cookbook