Polynesian Peanut Soup

Polynesian Peanut Soup
1/4 cup sweetened flaked coconut
1 tablespoon canola oil
1 cup finely chopped yellow onion
1/4 cup finely chopped fresh ginger
4 cloves garlic, minced
1 can (14 ounces) light coconut milk
3/4 cup vegetable stock
3/4 cup smooth natural peanut butter
1/4 cup mango chutney
1 tablespoon minced fresh jalapeno chili, or to taste
Salt, to taste
1/4 cup finely chopped scallions
2 tablespoons minced fresh cilantro
Sesame oil, for garnishIn a small dry skillet, toast the coconut over a medium flame, stirring constantly, until lightly browned, about 5 minutes. Transfer to a plate and set aside to cool.Heat the oil over a medium flame in a Dutch oven or other heavy stockpot. Add the onion, ginger and garlic. Cook, stirring occasionally, until the onion and ginger are very tender, about 10 minutes.Transfer the onion mixture to a blender or food processor. Add the coconut milk, vegetable stock, peanut butter, chutney and jalapeno. Puree until smooth. If the peanut butter is very thick, it may be necessary to add more stock.Transfer the soup to the Dutch oven and cook over a medium flame until heated through. Season with salt to taste.Meanwhile, toss together the coconut, scallions and cilantro.To serve, drizzle each bowl of soup with a bit of sesame oil and a mound of the coconut mixture.Serves four to six."A Beautiful Bowl of Soup" by Paulette Mitchell (2004 Chronicle Books, $19.95)