In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.

Stir in the minced garlic and grated ginger, cooking for an additional minute until these delightful aromas fill your kitchen.

Add the cubed sweet potatoes and canned tomatoes. Allow them to cook for 2–3 minutes so the flavors meld beautifully.

Pour in the vegetable broth and bring it to a boil. Reduce the heat and let it simmer for 15–20 minutes, or until the sweet potatoes are tender enough to pierce with a fork.

In a separate bowl, whisk together some of the hot broth with the peanut butter until smooth, then stir this creamy mixture back into the pot.

Simmer the soup for another 5–10 minutes while stirring occasionally to keep everything incorporated and flavorful.

Toss in the chopped kale or collard greens and cook until just wilted, about 5 minutes.

Enhance your soup with salt, pepper, and chili flakes to taste.

Ladle the soup into bowls and add a sprinkle of cilantro and chopped peanuts on top before diving in.