PREPARATION:

Method

1. Preheat oven to 400 degrees F.
2. Coat the sweet potatoes with 1 tablespoon of the peanut oil and place in an oven-proof pie tin. Place the pie tin in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skin from the potatoes and discard the skins. Reserve the sweet potato flesh until ready to use.
3. Place the tomatoes in a small mixing bowl and coat with 1 tablespoon of peanut oil. Lay the tomatoes on a baking sheet, skin side up, and season with salt and pepper. Place the sheet pan in the oven and roast the tomatoes until the skins are caramelized and wilted, about 25 to 30 minutes. Remove the tomatoes from the oven, discard the skins, and set the tomatoes aside until ready to use.
4. Set a 4 quart stockpot over a medium high heat and add 2 tablespoons of peanut oil. Add the curry powder to the pot and toast for about 30 to 45 seconds, stirring constantly. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds.
5. Add the roasted sweet potatoes and tomatoes to the soup. Add the peanut butter, coconut milk and vegetable stock to the pot and stir to blend. Bring to a boil, reduce the heat and simmer for 10 minutes.
6. With an immersion blender or in batches in a bar blender, puree until smooth. Season with 3/4 teaspoon of the salt and, if necessary, more pepper.
7. To serve, ladle the soup into bowls and garnish with the chopped peanuts.

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8. This recipe was featured in the Soups for Supper episode of Emeril Green.