Tunisian Potato and Peanut Soup

Heat a saucepan to medium heat and then add oil. Add the onion and cook over medium heat for about 6 minutes or until the onions appear translucent.

Add the garlic and cook 2 minutes or until it becomes fragrant. Add the cayenne and curry and, stirring frequently, cook for another 1 minute.

Transfer the cooked onions and garlic to a large pot, and then add peeled tomatoes, chopped celery, carrots, and sweet potatoes. Add enough water to the pot so that the vegetables are submerged beneath about 1 inch water. Set heat to high and boil for 22-24 minutes or until the vegetables are tender and a broth has been created. Let the broth and vegetables cool before adding to the blender, along with peanut butter and process until smooth.

Transfer the blended ingredients back into a pot and heat on medium until the soup is warm. Add the vegetable broth to the thin mixture and garnish with cilantro and the crushed peanuts.