Heat 1 tbsp of oil in a large pot over medium heat.
Once warm add in your onion, ginger and garlic and saute for 2-3 min.
Once translucent, toss in your kale, and sweet potato. Saute for another 2-3 min.
Add the tomato paste and cook down or another 2-3 min.
Once cooked down slightly, add in your peanut butter, stock and water.
Allow the peanut butter to dissolve into the stock and bring to a boil for 15-20 or until the sweet potato is nice and soft.
Season with salt.
Once your sweet potato is nice and soft, use an emersion blender to puree the soup, making sure to leave some of the sweet potato whole for some added texture.
Garnish with crushed peanuts and cilantro and enjoy!
