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Instructions
Heat Vegetable Oil in a large pot over medium heat.
Add Onion, Carrots, and Celery stalks from the Base group and cook until softened, about 5-7 minutes.
Stir in Tomato Paste from the Base group and cook for 1 minute more.
Pour in Chicken Broth and add Diced Tomatoes from the Base group. Bring to a simmer.
In a separate bowl, whisk together Roasted Peanut Butter, Ginger, Smoked Paprika, and Cayenne Pepper from the Peanut Flavor group until smooth.
Gradually whisk the peanut mixture into the simmering soup.
Season with Salt and Black Pepper from the Seasoning group.
Simmer for 20-25 minutes, stirring occasionally.
Serve hot, garnished with Chopped Roasted Peanuts and Fresh Cilantro from the Garnish group.
