I found this recipe HERE.
1 tablespoon canola oil
½-inch piece fresh ginger, peeled and chopped
2 medium to large carrots, peeled and chopped
1 large yellow bell pepper, chopped
1 serrano chile pepper, chopped
2 garlic cloves, chopped
½ medium white or yellow onion, chopped
1 medium garnet sweet potato or yam, peeled and chopped
3 cups vegetable stock
½ cup creamy peanut butter
One 8-ounce can tomato sauce
½ cup chopped roasted peanuts
Warm the oil in a large saucepan over medium heat.
Add the ginger, carrots, bell pepper, serrano chile, garlic, and onion.
Sauté for 5 minutes, then stir in the sweet potato and stock.
Bring the soup to a boil, reduce the heat, and simmer, covered, for 10 minutes.
Transfer the soup to a blender, add the peanut butter, and purée until smooth.
Return the purée to the saucepan and stir in the tomato sauce.
Cook until warmed through.
Transfer to servings bowls and top with the peanuts.