Curried Sweet Potato & Peanut Soup

Heat oil in a large pot over medium-high heat. Add diced onion and cook, stirring often, until softened and translucent, about 4 minutes.

Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in chopped cilantro and lime juice. Serve with pumpkin seeds and lime wedges.

Stir in minced garlic, minced ginger, curry paste, and serrano ribs and seeds removed, minced; cook, stirring, for 1 minute. Stir in peeled and cubed (1/2-inch pieces) sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.