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

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


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

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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