April 8th, 2012
Recipe and Styling by Paula Bowman
In large Dutch oven or saucepan, heat oil over medium heat. Add onion, celery, garlic, chili powder, ginger, cumin and cayenne, stirring occasionally, until softened, about 4 minutes. Add tomatoes, broth and sweet potatoes and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a knife, about 20 minutes. Whisk in peanut butter and let simmer for 5 minutes. Season to taste with salt and pepper. Soup can be served chunky or pureed, if desired. To puree, work in small batches and transfer soup to a blender or food processor; process until smooth.