Purée of Sweet Potato & Ginger Soup with Apple-Mint Raita

Purée of Sweet Potato & Ginger Soup with Apple-Mint Raita
Photo by Scott Phillips


  • 1 Tbs. fresh lime juice
  • 1 tsp. kosher salt; more to taste
  • 5-½ cups homemade or low-salt canned chicken broth
  • Freshly ground white pepper
  • ½ fresh jalapeño, seeds and ribs removed, and left whole
  • ¼ tsp. ground cardamom
  • ½-inch chunk (1 ounce) fresh ginger, peeled and thinly sliced
  • + 11 more ingredients
    • ½ firm, sweet apple, such as Gala or Pink Lady, peeled, cored, and finely diced
    • 1 medium yellow onion, roughly chopped
    • Kosher salt and freshly ground black pepper
    • ¼ cup chopped fresh mint
    • 2 Tbs. unsalted butter
    • 1 Tbs. light brown sugar
    • ½ cup plain nonfat or low-fat yogurt
    • 2 lb. sweet potatoes (about 4 medium), peeled and cut into 1-inch cubes
    • 2 cloves garlic, minced
    • ½ tsp. finely minced fresh jalapeño; more to taste
    • ½ cup heavy cream (optional)

Melt the butter in a soup pot over low heat. Cook the onion in the butter, stirring occasionally, until very soft but not browned, 10 to 13 min. Add the garlic, ginger, and cardamom and cook for another minute. Increase the heat to high and add the jalapeño, sweet potatoes, 4 cups of the broth, a...

View full recipe at Fine Cooking


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