Nutritional Information: 

Yields: 6-8 servings | Total time: 30 minutes

Ingredients:

• 3 cups vegetable stock or water
• 2 (15-ounce) cans coconut milk
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 4 large garlic cloves, pressed or minced
• 1 teaspoon seeded and diced hot chile pepper
• 4 cups chopped sweet potato (1/2-inch pieces)
• 1 1/2 cups chopped tomato (1/2-inch pieces) or 1 (14.5-ounce) can diced fire-roasted tomatoes
• 2 teaspoons sea salt, or to taste
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper
• 1 tablespoon wheat-free tamari or other soy sauce (optional)
• 1 tablespoon Berbere spice mix (optional)
• 3/4 cup creamy or crunchy peanut butter
• 2 tablespoons finely chopped fresh cilantro
• 1/2 cup roasted unsalted peanuts, for garnish

Directions:

1. Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
2. Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy. Return the mixture to the pot, stir well, and cook for 5 minutes, stirring occasionally.
3. Add the cilantro, stir well, and garnish with peanuts before serving.

Variations: You can sauté the onion, celery, and garlic in 1 tablespoon of oil before adding the vegetable stock. Replace the peanut butter with almond butter or other nut butter. For a lighter soup, replace one can of coconut milk with an equivalent amount of vegetable stock or water. Add 2 cups of chopped spinach, chard, or kale once the peanut butter is added.

Source: https://ohmyveggies.com/african-peanut-soup/#uOL7K6bcTXcydwbk.99