Purée of Sweet Potato & Ginger Soup with Apple-Mint Raita

Purée of Sweet Potato & Ginger Soup with Apple-Mint Raita
Photo by Scott Phillips

Ingredients

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

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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