Spicy Indian Soup

Heat the butter in a large pot over medium heat until melted and foaming.

Add the chopped onions and sauté, stirring frequently, until they turn golden brown and caramelized.

Sprinkle the sieved flour over the onions and stir continuously for 1-2 minutes to cook out the raw flour taste.

Add 4 cups of water (or vegetable stock) gradually while stirring to prevent lumps from forming.

Bring the mixture to a boil, then reduce the heat and simmer gently for about 10 minutes to allow the flavors to meld.

Stir in the crushed mint leaves, coarsely chopped walnuts, sugar, pepper, and salt to taste.

Simmer for another 3-5 minutes until the walnuts have softened slightly and the flavors have infused.

Taste and adjust seasoning as needed, adding more salt, pepper, or sugar to balance the spice and flavor.

Ladle the soup into bowls and serve hot, optionally garnishing with a few walnut pieces or fresh mint leaves.