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

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


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

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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