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

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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