Peel sweet potatoes and cut into large chunks; set aside.
Heat the olive oil in a large soup pot over medium heat. Sauté onion until soft and light golden brown, about 5 minutes. Add garlic and ginger and sauté a few minutes more; add cinnamon, cumin and cayenne pepper; mix well.
Add chicken stock or water, then add tomato puree, salt and sweet potatoes. Bring to a boil, then reduce heat and simmer until sweet potatoes are soft, approximately 20 minutes.
Remove from heat. Using an immersion blender, blend soup until smooth.
Whisk in peanut butter and coconut until smooth.
Cook again over medium heat until heated through. Adjust seasoning, to taste.
You can garnish with a few peanuts.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.