(Ready in about 15 minutes | Servings 6)
1 tablespoon canola oil
2 cloves garlic, finely chopped
1 onion, roughly chopped
3 large-sized sweet potatoes, cubed
2 ripe tomatoes, peeled, seeded and chopped
1 (14-ounce) can coconut milk
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon powder
1 tablespoon lemon juice
2 cups vegetable stock

1/2 cup peanut butter
Sea salt and black pepper, to taste   

Choose the “Saut√©” setting. Then, heat canola oil, and stir in the garlic and onion, stirring frequently, until they are softened. Press “Cancel”.

Stir in all of the other ingredients; stir to combine well.

Close the lid and choose “Manual”. Let it cook for about 4 minutes. Remove the lid according to manufacturer’s instructions.

Puree the soup to your desired consistency, using an immersion blender.