1 medium cauliflower, roughly chopped
1 large sweet potato, roughly chopped (regular potatoes or squash work too)
4 cups veggie broth
1 medium onion, chopped
1 (big) can tomatoes
1/2 - 1/3 cup natural peanut butter
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
1 teaspoon cayenne pepper or to taste (some think 1 teaspoon is too much - I use more)
salt to taste
1/4 cup unsalted peanuts
1/4 cup unsweetened coconut
In 2 tablespoon of olive oil, saute onion until soft. Add sweet potato and cauliflower, sauteing for a couple of minutes, stirring to ensure they don't burn.Add stock and cook on medium heat for about 10 minutes or until cauliflower and potato are reasonably soft.Add tomatoes, ginger and garlic.Blend everything with a hand blender for at least two minutes (until smooth).Add peanut butter and cayenne and blend thoroughly.Salt to taste (I usually add about a tsp).Reduce heat to minimum and simmer while preparing garnish.
In a dry pan, toast peanuts an coconut on medium heat until coconut begins to brown...not too long as it will continue to brown once removed from heat.
Ladle soup into individual bowls and top with about a tablespoon of the peanut and coconut mixture.