Spicy Sweet Potato And Coconut Soup - cooking recipe

Ingredients

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

Preparation

Pesto:
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.
Soup:
In a large pot, heat the oils over medium heat and add the onion.
Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.
Add the vegetable stock, coconut milk, cauliflower and sweet potatoes.
Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.
Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.