this soup is so unique, so incredibly good and inexpensive--i keep it stocked in the freezer most of the time--thank you, grace, for this recipe
1 large onion
2 peppers (i use one red, one yellow)
2 cloves garlic
1 14 oz. can diced tomatoes
1 box vegetable stock
2 large sweet potatoes, peeled and chopped into bite-size pieces
pinch ground ginger
pinch ground cloves
cayenne (to taste?)
brown sugar (1-2 T, to taste)
2/3 c. peanut butter
1/2 bunch cilantro
Chop onions, carrots, peppers. In a large pot, saute onions first in olive oil for a few minutes, then add in carrots and saute, then peppers, then garlic. Add chopped jalapeno, along with diced tomatoes (with juices) and vegetable stock. Throw in sweet potatoes and let simmer for a while (probably about 20 minutes) until potatoes are soft. At this time you can also add in spices (ginger, cloves, cayenne, brown sugar).
When potatoes are soft, run soup through food processor (I used an immersion blender) until you reach desired consistency. (i put this through a sieve and discard the pulp for a smoother product) Return soup to pot and stir in peanut butter. Let cook for about 10 minutes. Stir in cilantro and cook for 5 more minutes.
I portion into single servings -- this freezes beautifully