I had a friend who was a member of The Six O’Clock Scramble, a weekly recipe service for moms, and this was one of the recipes—from memory and therefore not even close to exact, and with more spices.  What I do remember about it is that, for such an easy recipe (comprised of a somewhat strange-sounding combination of ingredients) it is DELICIOUS.  The peanut butter, because of it’s high protein and fat content, makes it legitimately filling and intensely nutritious.  The sweet potatoes do their usual work of providing a stupid amount of vitamin A (Did you know that if you eat one sweet potato, you’ve just consumed your daily allowance of vitamin A for 2-1/2 days?!), a bunch of vitamin C, fiber, yada, yada, yada.  I can’t list everything that’s good for you in this soup because, as with any time you eat a bunch of whole foods together, there’s just too much to get into.

As for the peanut butter, it can’t be said too many times that natural peanut butter is the way to go.  You can get it in any store now and most big chains even make their own version (I, for anyone who cares, buy the Shoprite brand).  By choosing the natural version, all you’re doing is avoiding hydrogenated fat (trans fat), sugar or high fructose corn syrup (who needs it in peanut butter anyway?), and sometimes extra salt.  Peanut butter should just be peanuts!  And now, through the wonders of modern trends in food and the fact that natural is a lot cooler than it used to be, it can!  

Prep Time:  10 Minutes
Cooking Time:  35 Minutes 
Yield:  4-5 Servings
Ingredients:
1 Tbsp Olive Oil
1 Large Onion, chopped
2 Cloves Garlic, minced
1 Tsp Cumin
1 Tsp Coriander
½ Tsp Sea Salt
¼ Tsp Cinnamon
¼ Tsp Cayenne Pepper
1-28 oz Can Diced Tomatoes
1 ½ Lbs Sweet Potato, peeled and chopped
5 Cu ps Vegetable Stock
1/3 Cup Natural Peanut Butter, creamy or chunky
Fresh Cilantro (optional)

Directions:
In a large pot, heat olive oil over medium heat and sauté onions for 10 minutes or until soft and lightly brown.  Add garlic, cumin, coriander, sea salt, cinnamon, and cayenne pepper.  Stir to combine and cook for about one minute.  Stir in sweet potato.  Pour in diced tomato and vegetable stock, raise heat to bring to a boil, and then cover.  Reduce heat to low and simmer for 25 minutes.  Whisk in the peanut butter until well combined, let simmer for five  more minutes, then serve.   Garnish with cilantro, if desired.