I clipped this recipe from the Trenton Times in May of 2006. The recipe says this serves six, however I find it very rich so I would consider those very generous servings.
1 Tbsp. peanut oil
1 large onion, chopped
1 clove garlic, chopped
28-ounce can crushed tomatoes
5 cups vegetable stock or water
2 large sweet potatoes, peeled and cubed
3/4 cup creamy peanut butter
1 Tbsp. curry powder
1/4 tsp. cayenne
1/4 cup chopped dry-roasted peanuts for garnish
Heat the oil in a large pot over medium heat. Cook the onion and garlic, covered, until softened, about 5 minutes.
Add the tomatoes, stock and sweet potatoes. Bring to a boil, then reduce heat and simmer, uncovered, until the potatoes are soft, about 30 minutes.
Stir in the peanut butter, curry powder, cayenne and salt. Remove from heat.
Puree with an immersion blender (or allow to cool and use a food processor or standard blender).
Warm soup to serve, sprinkled with chopped peanuts.