Caribbean Sweet Potato Soup With Gingered Shrimp

• 6 small sweet potatoes (about 3 1/2 pounds), peeled and cut into 1-inch-thick pieces
• 2 1/4 cups unsweetened coconut milk
• 6 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon kosher salt, plus more to taste
• 1 1/2 tablespoons fresh lime juice
• 3 tablespoons minced fresh ginger
• 3 tablespoons fresh lemon juice
• 2 tablespoons canola oil
• 1/4 teaspoon kosher salt
• 1 1/2 pounds large shrimp, shelled and deveined
• 4 large bananas, peeled and cut across into 1/2-inch-thick slices
• 1 cup unsweetened coconut flakes, lightly toasted
• 1 cup sliced almonds, toasted
• 1/2 cup coarsely chopped cilantro
• Tabasco sauce

1. To make the soup, combine the sweet potatoes, 1 cup of coconut milk and the chicken broth in a large saucepan.
2. Bring to a boil, lower heat and simmer until the potatoes are soft, about 15 minutes.
3. Place in a food processor and puree until smooth.
4. Mix in the remaining coconut milk and the salt.
5. Reheat before serving, and stir in the lime juice and additional salt, if needed.
6. To make the condiments, combine the ginger, lemon juice, oil and salt in a shallow dish.
7. Add the shrimp and toss to coat.
8. Refrigerate for 1 hour.
9. Preheat the broiler.
10. Remove the shrimp from the marinade and broil until cooked through, about 5 minutes.
11. Set aside.
12. Place the bananas on a greased baking sheet and broil until nicely browned, about 3 minutes.
13. Place the shrimp, bananas, coconut, almonds and cilantro in separate bowls.
14. Ladle the soup into 6 bowls.
15. Serve, passing the condiments, including Tabasco, separately.

sweet potatoes, unsweetened coconut milk, chicken broth, kosher salt, lime juice, fresh ginger, lemon juice, canola oil, kosher salt, shrimp, bananas, unsweetened coconut flakes, almonds, cilantro, tabasco sauce

Taken from cooking.nytimes.com/recipes/5101 (may not work)