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

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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