Curried Sweet Potato 

Ingredients

• 2 tablespoons canola oil
• 1 ½ cups diced yellow onion
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 4 teaspoons red curry paste (see Tip)
• 1 serrano chile, ribs and seeds removed, minced
• 1 pound sweet potatoes, peeled and cubed (1/2-inch pieces)
• 3 cups water
• 1 cup “lite” coconut milk
• ¾ cup unsalted dry-roasted peanuts
• 1 (15 ounce) can white beans, rinsed
• ¾ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice
• ¼ cup unsalted roasted pumpkin seeds
• Lime wedges

Directions

1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
2. Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
3. Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.