Warm up the oil in a pot (preferably a heavy based one) while you chop the onion & chilli and grate the ginger. Add to the pot with the cayenne and sauté until the onion is almost soft.
Meanwhile, peel and cut the carrots, potato & sweet potato into 2-3cm cubes. Pop into the pot with a big pinch of salt and enough warm vegie stock to just cover the vegies. Bring to the boil, then simmer for about 15 minutes or until soft.
During this time, prepare the garnishes – chop the onions and coriander, and put everything into small serving bowls.
Add the tomato passata and stir through the soup, and after a few minutes, blend it up using a hand blender, until almost smooth. A few lumpy bits can be quite nice, but it’s up to you! Return to low heat and stir through the peanut butter until fully melted into the soup. Season to your liking and serve with pepper & garnishes.
Notes & Tips
Great for serving a large group of people - makes an impressive winter meal.