Step 1

Heat 2 teaspoons of the oil in a large Dutch oven over medium-high; add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add broth, sweet potatoes, carrots, peanut sauce, black pepper, and 1 teaspoon of the salt; stir to combine. Bring to a boil, and reduce heat to low; cover and simmer until vegetables are tender, 15 to 20 minutes.

Step 2

Transfer to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Working in batches, process until smooth, about 1 minute.

Step 3

Heat remaining 2 teaspoons oil in a small skillet over medium. Add pecans and cook, stirring often, until toasted, 2 to 3 minutes. Stir in cayenne pepper and 1/8 teaspoon of the salt. Remove from heat.

Step 4

Stir together coconut cream, lime juice, and remaining 1/8 teaspoon salt in a small bowl until combined.

Step 5

Ladle soup into bowls; drizzle with coconut-lime cream, and sprinkle with toasted pecans, cilantro, and lime zest.