Heat the oil in a large soup pot over a medium-high heat. Add the onions
, bell pepper and carrots
and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato
, broth, and tomatoes
and bring to a boil. Reduce the heat to medium-low and simmer
until the potatoes
are tender, about 20 minutes.
*Puree the soup in the pot using an immersion blender
or in a regular blender in 2 batches and return the soup
to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor
and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse
a few times then process on high speed until smooth.