Slices of fresh ginger are simmered with the soup base to gently infuse it with warmth and mellow sweetness. The raita is the perfect cooling counterpart. If you like heat, leave the ribs attached to the jalapeño half.

SERVES 4 TO 6

INGREDIENTS

FOR THE SOUP:

• 2 Tbs. unsalted butter
• 1 medium yellow onion, roughly chopped
• 2 cloves garlic, minced
• 1 oz. chunk (1/2 inch) fresh ginger, peeled and thinly sliced
• 1/4 tsp. ground cardamom
• 1/2 fresh jalapeño, seeds and ribs removed, and left whole
• 2 lb. sweet potatoes (about 4 medium), peeled and cut into 1-inch cubes
• 5 1/2 cups homemade or lower-salt canned chicken broth
• 1 tsp. kosher salt; more to taste
• 1 1/2 cups heavy cream (optional)
• 1 Tbs. freshly squeezed lime juice
• 1 Tbs. light brown sugar
• Freshly ground white pepper

FOR THE RAITA:

• 1/2 cup plain nonfat or low-fat yogurt
• 1/2 firm, sweet apple, such as Gala or Pink Lady, peeled, cored, and finely diced
• 1/4 cup chopped fresh mint
• 1/2 tsp. finely minced fresh jalapeño; more to taste
• Kosher salt and freshly ground black pepper

INSTRUCTIONS

• MAKE THE SOUP:

1. Melt the butter in a soup pot over low heat.
2. Cook the onion in the butter until very soft but not browned.
3. Add the garlic, ginger, and cardamom and cook for another minute.
4. Increase the heat, add the jalapeño, sweet potatoes, 4 cups of broth, and salt.
5. Bring to a boil, then reduce the heat and simmer until the potatoes are very soft.
6. In a blender, puree the soup in batches until very smooth.
7. Return the pureed soup to the pot and add the remaining broth and cream (if using).
8. Bring to a simmer over medium-low heat.
9. Add the lime juice and brown sugar, and season with salt and white pepper to taste.

• MAKE THE RAITA:

1. Combine the yogurt, apple, mint, and jalapeño in a small bowl.
2. Season with salt and pepper to taste.
3. Refrigerate until ready to serve.

• TO SERVE:

1. Ladle the soup into individual bowls.
2. Add a dollop of the raita.

CHOOSING GINGER:

• Ginger’s aroma, texture, and flavor vary depending upon the timing of its harvest. Early harvest or young ginger(harvested after 6 months)is tender and sweet, while older, more mature ginger(harvested between 10 and 12 months)is more fibrous and spicy. The latter is usually all that’s available in American supermarkets, but young ginger can often be found in Asian markets. It’s easily identified by its thin, papery skin and pink tinged tips. When cooking with young ginger, you can leave the skin on and use it in greater quantities.
• Avoid ginger that looks wrinkled, discolored, or moldy. Look for ginger with a thin skin that’s smooth, unblemished, and almost translucent. If you break off a knob, the texture should be firm, crisp, and not overly fibrous (making it easier to slice). It should have a fresh, spicy fragrance. Like many spices, ginger’s flavor fades as it cooks. So for more gingery oomph, add some or all of the ginger at the end of cooking.

NUTRITION INFORMATION PER SERVING:

• 250 CALORIES | 7g PROTEIN | 46g CARB | 5g TOTALFAT | 3g SATFAT | 1g MONO FAT | 1g POLYFAT | 10mg CHOL | 480mg SODIUM | 6g FIBER