- Heat oil in a large pot over medium- high heat. Sauté onions and celery until translucent. Next, add garlic, cumin, coriander, cayenne, and sweet potatoes.
- Stir in stock and bring to a boil. Cover, reduce heat, and simmer for 1hour.
- Puree using an immersion blender (or carefully blend in batches), then stir in peanut butter. Adjust seasoning, drizzle with a spoonful of yogurt, and top with thyme leaves and pepitas.
From Good for the Soul.