Sweet Potato Ginger Soup with Apple Mint Raita
Warm, creamy, and infused with vibrant flavors, this Sweet Potato Ginger Soup with Apple Mint Raita is a nourishing bowl of comfort with a twist. Velvety sweet potatoes are blended with aromatic ginger, garlic, and a hint of warming spices like cumin and coriander, then enriched with luscious coconut milk for a rich, silky texture. The highlight of this recipe is the refreshing apple mint raita—a tangy, slightly sweet topping made with crisp green apple, cooling Greek yogurt, fresh mint, and a drizzle of honey. Perfect for cozy dinners or elegant gatherings, this soup strikes the ideal balance between hearty and fresh, making it a hit for both vegan-friendly meals (swap yogurt with a plant-based alternative) and weeknight dinners alike. Ready in under an hour, this gluten-free delight is best served piping hot with your favorite crusty bread or a light side salad.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons, grated fresh ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
- 1 medium, grated green apple
- 1 cup plain Greek yogurt
- 2 tablespoons, chopped fresh mint leaves
- 1 teaspoon honey
Instructions
Peel and chop the sweet potatoes into 1-inch cubes.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 more minutes until fragrant.
Add the chopped sweet potatoes, ground cumin, and ground coriander, stirring to coat the potatoes in the spices.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender and puree.
Stir in the coconut milk, and season with salt and black pepper. Adjust seasoning to taste.
For the raita, combine the grated green apple, Greek yogurt, chopped mint leaves, and honey in a small bowl. Mix well until thoroughly combined.
Serve the soup hot, topped with a dollop of apple mint raita and an optional garnish of fresh mint leaves or a drizzle of olive oil.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 92.8 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2793 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
