Thai Coconut-Peanut Sweet Potato Soup

• 1 tablespoon oil
• 1 cup chopped onion (from 1 medium-large onion)
• 1 jalapeno, chopped (seeds removed, if less heat is preferred)
• 1 large clove garlic, minced
• 3 tablespoon Thai red curry paste
• 1 large sweet potato, peeled and chopped into 1 1/2 inch pieces
• 1 can (14 ounce) coconut milk
• 3 cups vegetable or chicken broth
• 1/3 cup natural peanut butter
• 3 tablespoons minced fresh cilantro, plus additional for garnish
• Salt, to taste
• 1/8 teaspoon cayenne (optional)
• 1 lime, cut in wedges (optional)

Preparation

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