3/4 cup butter
3/4 cup vegetable oil
2 tablespoons curry powder
2 tablespoons dried oregano
1 tablespoon dried tarragon
1 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup chopped celery
1 cup plain yogurt
3 tablespoons pitted green olives
Stir the butter and oil into a large skillet over medium heat. Cook, stirring constantly, until butter dissolves. Remove from heat. Stir in curry powder, oregano, tarragon, cinnamon, salt, celery and olives.
When butter has melted, stir in ground cinnamon and salt. Transfer the mixture into the same pan where butter melted. Continue to heat the curry sauce over high heat. Remove pan from the flame and allow it to cool. Once the spices are melted, transfer the mixture over the soup mixture and into another sink immediately.
Return pan to the flame and continue to heat over medium heat until creamed. Continue to occasionally stir. Place the butter mixture over the pan and allow it to heat a little.