1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, sliced
4 teaspoons curry powder
1 teaspoon ground cayenne
1 1/2 pounds sweet potatoes, chopped
3 large celery stalks, chopped
3 medium carrots
3 medium tomatoes, peeled and chopped
5 to 6 cups water
1 teaspoon salt
3 teaspoons pepper
3 tablespoons creamy peanut butter
vegetable stock, as needed
1/4 cup unsalted dry-roasted peanuts, crushed
1 bunch cilantro
1. Begin by heating a sauce pan to medium heat. When the pan is ready, add the oil and wait several seconds for it to warm. Add the onion and cook over medium heat for about 5 minutes or until the onions appear translucent. When the onions are ready, add the garlic and cook for about 2 minutes until it becomes fragrant. Finally, add the curry and cayenne, stirring frequently, for about 1 minute.
2. Transfer the cooked onions and garlic to a large pot, then add the chopped sweet potatoes, celery, carrots, and peeled tomatoes. Add enough water to the pot so that the vegetables are submerged beneath about 1" water. Set heat to high and boil for about 20 minutes or until the vegetables are tender and a broth has been created.
3. Let broth and vegetables cool then add to blender or food processor, along with peanut butter. Process until smooth. Transfer blended ingredients back into a pot and heat on medium until the soup is warm. Add vegetable broth to thin mixture, if desired.
4. Garnish soup with chopped, fresh cilantro and the crushed peanuts. Serve warm and enjoy!
Source of recipe: I found this recipe at www.allrecipes.com  and changed very little. This soup is fantastic, however not as easy as the "Easy West African Peanut Soup" also found on this website.