Curried Sweet Potato Peanut Soup
Note: Creamy and luscious, this vegetarian soup is a warm welcome into fall. When puréeing hot soup in a blender, never fill the blender more than halfway. Remove the plastic piece in the lid and cover with a dish towel to prevent steam from building. From Meredith Deeds.
• 1 tbsp. oil
• 1 medium onion, chopped
• 1 tbsp. finely chopped ginger
• 2 cloves garlic, finely chopped
• 1 tbsp. curry powder
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. red pepper flakes
• 2 lb. orange-fleshed sweet potatoes, peeled and cut into 1-in. cubes
• 3 c. vegetable broth
• 1 (15-oz.) can unsweetened coconut milk
• 1/3 c. creamy peanut butter
• 1 tbsp. fresh lime juice
• 1 tbsp. light brown sugar
Garnishes, if desired
• Chopped roasted peanuts
• Cilantro leaves
• Plain yogurt
• Lime wedges
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring, for 5 minutes, or until softened. Add the ginger and garlic and cook, stirring, for 1 minute. Add curry powder, salt, pepper and red pepper flakes and cook, stirring, for 1 minute. Add sweet potatoes and broth and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until sweet potatoes are tender. Remove from heat and whisk in coconut milk and peanut butter. Let mixture cool slightly.
Working in batches, purée sweet potato mixture until very smooth (see Note). Pour back into pot and cook over medium heat, just until hot. Taste and season with lime juice, brown sugar, and salt, if necessary.
Just before serving, ladle soup into bowls; top with peanuts, cilantro and yogurt, if desired, and garnish with lime wedges.