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
Step 1 Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
Step 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.
Step 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.
