Step 1

Coat the bottom of a large pot with the oil and place over medium heat.

Step 2

When the oil is hot, add the onion. Sweat the onion, stirring frequently, for about 5 minutes, until soft and translucent.

Step 3

Add the garlic, ginger, cumin, cardamom, and cayenne. Cook everything for about 1 minute more, until fragrant.

Step 4

Add the broth, peanut butter, tomato paste and maple syrup to the pot. Stir well to fully blend everything (a whisk works great here). Add the sweet potato, raise the heat, and bring the liquid to a boil.

Step 5

Lower the heat and allow the soup to simmer, stirring occasionally, until the sweet potatoes are tender, about 15 minutes. You can thin the soup with some extra broth or water if it becomes too thick.

Step 6

Stir in the kale. You may need to add a bit at a time and let each addition wilt to make room for the next.

Step 7

Let the mixture continue simmering for 5 to 10 minutes, until the kale is tender and the soup is thick.

Step 8

Remove the pot from heat and season the soup with salt to taste. Adjust any other seasonings to your liking.

Step 9

Ladle the soup into bowls and top with a scoop of rice, chopped peanuts and cilantro. Serve.