West African Peanut Soup

1 tablespoon olive oil
1 large red onion, chopped
1 carrot, chopped
3 cloves garlic, minced
1 quart vegetable stock
2 medium yams, peeled, cubed
1 teaspoon cumin powder
½ teaspoon dry ginger
sea salt and cayenne pepper to taste
1 14.5 oz can tomato sauce
1 14.5 oz can diced tomatoes
1 cup smooth peanut butter
1 cup chopped peanuts

1. Heat oil in a large soup pot over medium high heat. Cook onion and carrot until tender and lightly browned, about 8 minutes. Add garlic, sea salt, and spices and cook 1 minute. 
2. Stir in vegetable stock and yams. Bring to a simmer, reduce heat to low and simmer, uncovered, for 30 minutes until yams are tender.
3. Add tomato sauce and diced tomatoes and return to a simmer. Stir in peanut butter. Using an immersion blender, blend until smooth. Taste and add more salt if needed. Stir in chopped peanuts.

Serves 8