Sweet potato, peanut, and coconut milk soup

I didn’t feel like cooking this week, so I made a giant pot
of soup on the weekend that we can reheat all week for lunches and
dinners.  It’s a mildly-spicy sweet
potato and peanut soup, very creamy and delicious though not exactly healthy
with its peanut butter and coconut milk broth.

The ingredients (for a HUGE batch—I cook it in a canning
kettle.  A normal soup pot’s worth would
probably be a 1/3 batch.):

¼ c + 2 T olive oil
3 medium yellow onions, roughly chopped

10 cloves garlic, minced or pressed

3 red bell peppers, roughly chopped

6 lbs orange-fleshed sweet potatoes or yams, unpeeled, in a ½-inch to ¾-inch dice

3 carrots, sliced

9-12 hot chiles, minced

1-2 lbs green beans, trimmed and chopped in bite-size pieces

1 28-oz can diced tomatoes, or 3½ cups diced fresh tomatoes, with their juices

½-1 can coconut milk

9-11 cups vegetable broth (to desired viscosity)

1 generous cup peanut butter

2 T brown sugar

1½ t ground cumin

1½ t coriander

1½ t cinnamon

1 T salt

1½ t ground black pepper

1½ c roasted peanuts (if salted, reduce salt in recipe)

Sriracha, cayenne, chile paste, or chile powder, if you want it to burn your mouth more

The process: 

1. Heat oil in canning kettle or cauldron 
2.  Saute onions, garlic, bell peppers, sweet potatoes, carrots, and hot peppers in oil about 7 minutes, until just starting to soften. 
3.  Add everything else EXCEPT the peanuts.  Bring to a boil, covered, over high heat, then reduce heat and simmer, covered, about ½ hour or until sweet potatoes are very soft. 
4.  Add peanuts and adjust seasoning if you so desire.  
5.  EAT! 
6.  EAT AGAIN 
7.  AND EAT SOME MORE…

By the way: this is also quite delicious served as a curry over brown rice.