Ingredients
- 3 cups low-sodium vegetable stock or water
- 2 (15-oz) cans unsweetened coconut milk
- 1 c diced yellow onion
- 1⁄2 c diced celery
- 4 large garlic cloves, pressed or minced
- 1 tsp seeded and diced hot chile pepper
- 4 c chopped sweet potato (1⁄2-inch pieces)
- 1 1⁄2 c chopped tomato (1⁄2-inch pieces), or 1 (14.5-ounce) can diced fire-roasted tomatoes
- 2 tsp sea salt, or to taste
- 1⁄4 tsp ground black pepper
- Pinch of cayenne pepper
- 1 Tbsp wheat-free tamari or other soy sauce (optional)
- 1 Tbsp Berbere spice mix*, optional
- 3⁄4 c creamy or crunchy peanut butter
- 2 Tbsp finely chopped fresh cilantro
- 1⁄2 c roasted unsalted peanuts, for garnish