Sweet Potato Soup with Dark Roasted Peanuts

The dark roasted peanuts give this soup incredible rich, dense flavor that rounds out with the sweetness of the coconut milk and sweet potatoes.  A squeeze of lime adds a much needed burst of fresh flavor to brighten up the richness.

Sweet Potato Soup
makes  10 cups

1 onion, diced
2 large sweet potatoes, diced
7 carrots, peeled and sliced
1 14 oz can unsweetened coconut milk
1/2 tsp celery seed, finely ground
1/4-1/2 tsp crushed red pepper
1/2 tsp black pepper
1 garlic clove, crushed
1 cup Dark Roasted Peanuts
salt, to taste

lime wedges, seeded to finish

Saute onion to a rich golden brown in a splash of olive oil.  Add all remaining ingredients (except peanuts) and 2 cups of water.  Bring to a boil.  Reduce to a simmer, and simmer for 20 minutes.  Use an immersion blender to puree to the consistency you desire.  Add dark roasted peanuts and an additional 1 cup of water. (or more, if needed)  Simmer for an additional 15-20 minutes.

Serve with lime wedges and buttered toast strips or in a pinch, wheat thins.