1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons fresh ginger root, minced
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 ½ pounds sweet potatoes, peeled & chopped
1 carrot, peeled and chopped
4 ½ cups water
1 teaspoon salt
¼ cup peanuts, dry roasted, chopped
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Heat the oil in a large saucepan over medium-high heat. Sauté the onion until lightly browned, approximately 10 minutes. Mix the garlic, ginger, cumin, coriander, cinnamon, and cloves; add to the sautéed onions. Stir in the tomatoes, sweet potatoes, and carrot. Continue to cook and stir for about 5 minutes.
Pour water into the saucepan; season the mixture with salt. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter and cook until heated through. Serve warm topped, with fresh cilantro.