Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

Ingredients

• 3 tablespoons curry leaves
• 6 bay leaves
• 1 teaspoon nigella seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon yellow mustard seeds
• 2 teaspoons grated lemon peel
• 1 tablespoon turmeric
• + 18 more ingredients
• • 2 tablespoons olive oil
  • 1 ½ tablespoons sunflower oil or canola oil
  • 1 small head of cauliflower
  • 1 medium white onion
  • 1 teaspoon cumin seeds
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons sunflower or canola oil
  • 4 teaspoons curry powder
  • 2 green onions
  • 2 tablespoons fresh mint
  • 1 teaspoon fennel seeds
  • 1 pound Yukon Gold potatoes
  • 4 ½ cups vegetable broth
  • 1 9-ounce bag baby spinach leaves
  • 1 14- to 16-ounce container firm tofu
  • fresh parsley
  • 4 cups red onions
  • ²/₃ cup Greek yogurt

Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncove...

View full recipe at Epicurious