Begin by heating olive oil in a large pot over medium heat. Wait until the oil is hot but not smoking. This ensures our onions will sauté perfectly.
Add the diced onion and sauté for about 10 minutes. You want them to soften and turn golden brown, which will release their natural sweetness.
Next, add the crushed garlic and continue to sauté for another 3 minutes. The aroma at this point is simply divine!
Now it’s time to add the star ingredients: the cubed sweet potatoes and sliced zucchini. Pour in the vegetable stock, and add the fresh thyme leaves, cumin, ginger, and a pinch of cayenne pepper. If you love a bit of heat, you can always adjust this later.
Bring the mixture to a boil, then reduce it to a light simmer for about 20 minutes. During this time, the sweet potatoes will become tender, and the flavors will meld beautifully.
After 20 minutes, add the diced tomatoes to the pot and simmer for an additional 5 to 10 minutes until everything is tender.
Remove the pot from the heat and stir in the peanut butter until it’s well dissolved. This step adds a creaminess that elevates the soup to new heights. Adjust the seasoning with salt and pepper to taste.
At this point, you can choose to leave the soup chunky or use an immersion blender to puree it until smooth, depending on your preference.
Finally, serve the soup hot, garnished with chopped roasted peanuts or a sprinkle of fresh thyme leaves if desired. Enjoy your warm bowl of comfort!
