Spicy Sweet Potato And Coconut Soup

• 4 ounces unsalted peanuts, lightly toasted
• 4 garlic cloves, chopped
• 2 tablespoons finely grated fresh ginger
• 2 serrano peppers (seed if less heat is desired) or 2 Thai chiles, minced (seed if less heat is desired)
• 1 cup chopped cilantro
• 1/4 cup of fresh mint
• 2 tablespoons low sodium soy sauce
• 1/2 tablespoon toasted sesame oil
• 2 tablespoons lime juice
• 1 lime, zest of
• 1 tablespoon brown sugar
• 1 teaspoon coconut oil
• 1 teaspoon toasted sesame oil
• 1 large onion, chopped
• 2 cups vegetable stock
• 1 2/3 cups coconut milk (one 13.5 oz can)
• 1 2/3 cups water (use the can to measure)
• 1 cup cauliflower floret
• 1 1/2 lbs sweet potatoes, peeled, chopped and roasted

1. Pesto:
2. In a food processor, combine peanuts, garlic, ginger, chiles, cilantro, mint, soy sauce, sesame oil, lime juice and zest and brown sugar and process until mostly smooth. Set aside.
3. Soup:
4. In a large pot, heat the oils over medium heat and add the onion.
5. Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.
6. Add the vegetable stock, coconut milk, cauliflower and sweet potatoes.
7. Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.
8. Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.

peanuts, garlic, ginger, serrano peppers, cilantro, mint, soy sauce, sesame oil, lime juice, lime, brown sugar, coconut oil, sesame oil, onion, vegetable stock, coconut milk, water, cauliflower floret, sweet potatoes

Taken from www.food.com/recipe/spicy-sweet-potato-and-coconut-soup-488218 (may not work)