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

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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