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

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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