Sweet Potato and Coconut Soup with Thai Pesto

I am so sorry I didn't post this recipe last night.  We got invited to my in-laws' house for dinner since family is in town.  I am going to make this soup tonight though.  I have not made this soup before, so I hope it is good.  It comes from Market Vegetarian, by Ross Dobson.

Soup:

1 T. olive oil

1 lb sweet potatoes, peeled and chopped into chunks

1 red onion, chopped

1 T. Thai red curry paste

2 c. vegetable stock

2 c. coconut milk

Thai pesto:

2/3 c. unsalted peanuts, lightly toasted

2 garlic cloves, chopped

2 t. freshly grated ginger

2 large green chiles, seeded and chopped

1 small bunch fresh cilantro

1 large handful of fresh mint leaves

1 large handful of fresh basil leaves

2 T. soy sauce

2 T. freshly squeezed lime juice

1 T. light brown sugar

Put the oil in a heavy-based saucepan over medium heat.  Add the sweet potatoes and onion.  Partially cover with lid and cook for 15 minutes, stirring often, until they are soft and just starting to turn golden.  Increase the heat to high; add red curry paste, and stir fry for 3-4 minutes so the paste cooks and becomes fragrant.  Add the stock and coconut milk and bring to a boil.  Let cool a little.  Transfer the mixture to a food processor or blender and whizz until smooth.  Return the soup to a clean saucepan.

To make the pesto, put all of the ingredients into a food processor or blender and whizz, occasionally scraping down sides of the bowl, until you have a chunky green paste and the ingredients are all evenly chopped.  Gently reheat the soup, then ladle into serving bowls.  Top with a generous spoonful of Thai pesto and serve.