Photo: Jennifer Causey;Prop Styling: Claire Spollen; Food Styling: Anna Hampton
Blend everyone’s favorite low-carb spud with floral lemongrass, fresh ginger, and creamy coconut milk for a Caribbean dish to warm even your coldest winter nights. Ladle into dark bowls for a bold contrast to the sunset-orange color (thanks, turmeric!), then give it a Pollock-like drizzle of coconut cream.
2 tablespoons canola oil
1/3 cup cup chopped shallots (from 2 small shallots)
3 1/2 pounds sweet potatoes, peeled and cut into 1-in. pieces (about 14 cups chopped)
2 1/2 teaspoons kosher salt
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 (15-oz.) can coconut milk
3 tablespoons fresh lime juice (from 2 limes), divided
1/4 cup toasted sliced almonds
1/4 cup chopped fresh cilantro
How to Make It
Heat oil in a Dutch oven over medium. Add shallots, lemongrass, ginger, and garlic; cook, stirring often, until softened, about 6 minutes. Add broth, sweet potatoes, salt, turmeric, and cayenne. Bring to a boil over medium-high. Reduce heat to medium-low; cover and cook until potatoes are tender, about 20 minutes.
Skim 1/4 cup thickened coconut cream from top of coconut milk; whisk with 2 tablespoons of the lime juice, and reserve.
Whisk together remaining coconut milk in can and 1 tablespoon lime juice into a medium bowl until smooth, and stir into soup. Place soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and cover opening with a clean towel. Puree, in batches, until smooth, about 30 seconds. Pour soup into bowls, and drizzle with reserved coconut cream mixture. Top with almonds and cilantro.