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