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

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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