1 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 t. ginger, minced
1 1/2 t. cumin
1 1/2 t. coriander
1/2 t. cinnamon
pinch ground cloves
3 medium tomatoes, chopped (I omitted this)
1 1/2 lbs. sweet potatoes, peeled and chopped (I used yams)
1 carrot, peeled and chopped
4 1/2 c. water
1 t. salt
1/4 c. unsalted dry roasted peanuts
2 tbsp creamy peanut butter ( I find that natural PB works exceptionally well-melts better)
1 bunch fresh cilantro, chopped
Heat oil in saucepan over medium high heat. Saute onion 10 minutes until lightly browned. Mix in garlic, ginger, cumin, coriander, cinnamon and cloves.
Stir in tomatoes, sweet potatoes, and carrot and continue to cook and stir about 5 minutes.
Pour water into the saucepan and season the mixture with salt. Bring to a boil, reduce heat and simmer 30 minutes. Remove mixture from heat.
In blender, process the soup and peanuts until almost smooth. Season with cayenne. Return to saucepan. Whisk in the peanut butter and cook until heated through.