Carrot Coconut Soup with Chile and Lime

(recipe from Orangette)

1/2 stick unsalted butter (I used an equivalent amount of half olive oil, half coconut oil)
2 lb. carrots, peeled and chopped
1 medium onion, chopped
Kosher salt
4 cups vegetable broth
1 1/2 to 2 cans unsweetened coconut milk (I used only one can)
About 2 Tbsp. sriracha, or to taste
Lime wedges, for serving
Fresh cilantro leaves, chopped, for serving (optional)

Melt the butter in a large pot over medium-high heat.  Add the carrots and onion, season with a couple good pinches of salt, and cook, stirring often, until the carrots are softened, 15-20 minutes.  Stir in the broth, 1 1/2 cans of the coconut milk, and 1 Tbsp. of the sriracha.  Bring to a simmer, and cook, stirring occasionally, until the vegetables are very soft and the liquid is slightly reduced, about 45 minutes.  Puree in small batches in a blender, or right in the pot with an immersion blender.  Check for seasoning, and add more salt and/or sriracha, if you like.  (Recommended to add one more Tbsp. of sriracha.)  If you'd like more richness, stir in more coconut milk.  Reheat as needed.

Serve with a generous squeeze of lime in each bowl, and top with cilantro.

(Easy, tasty, hearty pureed soup.  The sriracha gives an unexpected kick.)

Roasted Yam and Apple Salad

(recipe from Bon Appetit magazine)

Vinaigrette:
2 1/2 Tbsp. apple cider vinegar
1 Tbsp. mild Indian curry paste (I just used curry powder, about a teaspoon)
2 1/4 tsp. honey
3/4 tsp. Dijon mustard
1/2 cup vegetable oil

Salad:
3 lbs. yams (red-skinned sweet potatoes), peeled, cut into 1- to 1 1/4-inch cubes
2 Tbsp. vegetable oil
1 Tbsp. cumin seeds
1 Tbsp. sesame oil
1 tsp. salt
3 large Fuji or Gala apples (I used only 2), cored, cut into 1- to 1 1/4-inch cubes
2 cups stemmed green grapes
1 cup dried cranberries
1/2 cup almonds, toasted, chopped

Whisk the first 4 vinaigrette ingredients in a medium bowl.  Gradually whisk in the oil.  Season to taste with salt and pepper.  Cover and chill.  (Vinaigrette can be made 4 days ahead.)

Preheat oven to 375F.  Spray a large rimmed baking sheet with nonstick spray (or use parchment paper). Mix yams and the next 4 salad ingredients in a large bowl.  Spread out on the prepared sheet in a single layer.  Roast until the yams are tender and lightly browned on some edges, about 1 hour.  Cool to room temperature.

Place the apples, grapes, and cranberries in a very large bowl.  Add yams to bowl, scraping in any juices from the baking sheet.  Add vinaigrette to salad; toss gently to coat.  Transfer to a large platter, sprinkle with almonds, and serve.

(The magazine says this is inspired by a Mozambique dish.  It is a nice mix of sweet and savory.  An interesting salad!  I really enjoyed the cumin and curry in contrast to the sweetness of the other ingredients.  I found it stored well for several days in a covered container in the fridge.)