* 1 x 15oz can white beans (1/2 cup dried beans, cooked)
* 3/4 teaspoon salt
* 1/4 cup chopped fresh cilantro
* 2 tablespoons lime juice
* 1/4 cup unsalted pumpkin seeds
* lime wedges
1. Saute onions
Heat oil in large pot over medium-high heat. Add onion and cook until translucent (about 4 minutes).
2. Simmer
Stir in garlic, ginger, curry paste, and serrano. Cook for 1 minute. Stir in sweet potatoes and water, bring to a boil. Reduce heat to medium-low and simmer, partially covered, until sweet potatos are soft (10 to 12 minutes).
3. Blend
Transfer half of of the soup into a blender with coconut milk and peanuts. Puree.
4. Combine
Return puree mixture to pot. Stir in beans, salt, and pepper. Heat through. Remove from heat. Stir in cilantro and lime juice.
5. Serve
Portion 1 cup per bowl. Garnish with pumpkin seeds and lime wedges.
