African peanut butter soup

Peanut butter soup is not only easy and relatively quick to prepare but also vegan, healthy and deliciously creamy. I was scared, because I had no idea, what the final result of my African experiments would be, but the soup  turned out really great and definitely worth giving a try.

around 2 cups of homemade vegetable stock or water  400 ml of coconut milk
1 big onion, chopped
2 cloves of garlic, finely chopped
2 stalks of celery, sliced
1 fresh chilli pepper, finely chopped (I chopped chilli together with seeds, but for a milder version it is recommended to remove seeds before chopping)
around 100-150 g of  pumpkin or sweet potato, cubed
200g tomatoes, peeled and chopped (I used canned tomatoes, without tomato juice)
freshly ground pepper
0,5 tablespoon of soy sauce
3-6 tablespoons of peanut butter (the more you use the creamier the soup will be)
juice from 1 lime
handful of peanuts for garnishing
bunch of fresh coriander or parsley for garnishing, chopped

1. Place all ingredients except peanut butter, parsley and peanuts in a pot, and simmer on a low heat for around 15 minutes until vegetables are tender but not overcooked.
2. Remove some part of stock from the soup and stir it in peanut butter. Pour peanut butter with a bit of stock back to the soup and continue to simmer for 5 more minutes.
3. Pour soup into serving dishes, garnish with chopped parsley and peanuts and serve