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)
  • Kosher salt and freshly ground black pepper
  • ¼ cup chopped fresh mint
  • 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
  • + 11 more ingredients
    • 2 cloves garlic, minced
    • 1 Tbs. light brown sugar
    • 5-½ cups homemade or low-salt canned chicken broth
    • 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
    • 1 medium yellow onion, roughly chopped
    • ½ fresh jalapeño, seeds and ribs removed, and left whole
    • ½-inch chunk (1 ounce) fresh ginger, peeled and thinly sliced
    • ¼ tsp. ground cardamom
    • 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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