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

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


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

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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