(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 “Sauté” 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.