Sweet Potato-Peanut Soup - cooking recipe

Ingredients

2 tablespoons coconut oil (or olive oil)
1 onion, chopped
salt (to taste)
pepper (to taste)
4 garlic cloves, finely chopped
2 tablespoons ginger, freshly grated
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon cinnamon
1 tablespoon cilantro
2 tablespoons peanuts, crushed
3 large sweet potatoes, cut into 1/2 inch pieces (1.5 pounds)
1/2 cup creamy peanut butter
14 ounces crushed tomatoes
4 cups water

Preparation

Heat two TBL oil in a large saucepan over medium heat.
Add chopped onion; season with pepper and salt.
Cook onion until tender (8-10 minutes).
Stir in garlic and ginger; cook one more minute.
Add cumin, cayenne, and cinnamon; stir until blended.
Add the sweet potatoes into the pot.
Stir in the crushed tomatoes, creamy peanut butter, and water.
Add cilantro and crushed peanuts.
Bring to a boil, then reduce and simmer, covered, until sweet potatoes are tender (about 25 minutes).
Add more salt or pepper, to taste.