Thai coconut-peanut sweet potato soup

I got a 10-lb bag of sweet potatoes from Costco, so you might be seeing quite a few sweet potato recipes shortly. I made a sweet potato risotto (with crumbled pecans on top and three different kinds of cheese, yum), and this soup from foodess.com. I really like the combination of peanut butter, coconut milk and cilantro.

Reprinted below:

1 tbsp 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 tbsp Thai red curry paste
1 large sweet potato, peeled and chopped into 1½” pieces
1 can (400 mL/14 oz) coconut milk
3 cups vegetable or chicken broth
⅓ cup natural peanut butter
3 tbsp minced fresh cilantro, plus additional for garnish
salt, to taste
⅛ tsp cayenne (optional)
1 lime, cut in wedges (optional)

Heat oil in a medium saucepan over medium heat. Add onion and saute until just softened. Add jalapeno and garlic; saute 1 minute. Stir in curry paste. Add chopped sweet potato, coconut milk and broth. Cover and cook until sweet potato is very soft, about 20 minutes. Puree with an immersion blender, or do it in batches in a regular blender.

Stir in peanut butter, cilantro, and a generous pinch of salt. Stir, and adjust salt to taste. Add cayenne if additional heat is desired. Serve with more minced cilantro and lime wedges on the side.