From Healthy Seasonal Recipes
1 Tbsp. olive oil
3 cups diced onions
4 cloves garlic, minced
3 stalks celery, diced
6 cups vegetable/low-sodium chicken broth
2 lbs. sweet potatoes, peeled and cut into 1 to 2-inch pieces
1 tsp. salt
1 can (13 oz) light coconut milk
3/4 cup unsalted roasted peanuts
3 Tbsp. lime juice
chopped cilantro, chopped peanuts, Sriracha for garnish
Heat oil over medium heat in a Dutch oven or large soup pot. Add the onion and garlic and cook until the onion starts to brown, about 5 to 6 minutes. Add celery, broth, sweet potato, and salt. Cover, turn up the heat, and bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are cooked through and very soft, about 15 minutes.
If using a stand blender, let the soup cool slightly. Blend about half the soup in two batches and return to the pot. If using an immersion blender, partially blend the soup in the pot, leaving some pieces of vegetables. Puree the coconut milk and peanuts until smooth in a blender or in a bowl with the immersion blender. Add the coconut mixture and lime juice to the soup. Cook for a few minutes on low-medium heat to warm through. Do not boil. Serve garnished with cilantro, chopped peanuts, and Sriracha.