|4 each cardamom pods|
|1 tbsp coriander seeds|
|1 tbsp cumin seeds|
|1 tbsp turmeric • ground|
|1 tbsp white peppercorns|
|1.5 tsp kosher slat|
|1 cup heavy cream|
|1 tbsp sugar|
|fresh cilantro leaves as needed|
In a dry sauté pan over medium heat, lightly toast the cardamom pods, coriander seeds, cumin seeds, and turmeric, starting with the largest spice first and gradually adding the others in order of decreasing size. Continue cooking, shaking the pan occasionally, until they’re all aromatic, 3 to 4 minutes total. Let cool completely.
Grind the toasted spices with the peppercorns and salt in a spice grinder until very fine. Keep in an airtight container for up to 3 months, or until ready to use.
In a large bowl, whip the cream until it holds soft peaks; add the sugar and 1/2 tbsp of the curry blend made above. Whip again to blend completely. Serve a dollop of the curried cream on top of the soup and garnish with fresh cilantro leaves.