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2 cups vegetable stock
1 (15-ounce) can coconut milk
1/2 cup diced yellow onion
4 scallions, minced
1/2 cup de-stringed diced celery
Leaves from one bunch of celery, chopped
4 large garlic cloves, minced
1 large jalapeño, seeded and diced
1 tablespoon peeled and grated fresh ginger
1 tablespoon peeled and grated fresh turmeric (if not available, use ginger instead)
2 cups chopped sweet potato (1/2-inch pieces)
1 (14.5-ounce) can diced fire-roasted tomatoes
2 teaspoons sea salt, or to taste
1 1/4 teaspoon ground black pepper
1/2 tablespoon smoked paprika
1 tablespoon Maggi seasoning
1 1/2 tablespoons Berbere spice mix (preferred) or curry powder
1 cup creamy peanut butter
2 tablespoons finely chopped fresh cilantro
Fresh cilantro, canned or long-soaked dried chickpeas, minced red bell pepper and crushed peanuts for garnish

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Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, cilantro, and chickpeas and cook for 15 minutes, stirring occasionally.
Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy. Return the mixture to the pot, stir well, add Cilantro and cook for 5 minutes, stirring occasionally.
Use an immersion blender and purée the soup to a smooth consistency. Garnish with crushed peanuts, chickpeas, minced cilantro and minced red bell pepper before serving.