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

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


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

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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