Heat oil in a large soup pot over medium high heat. Add onions, bell pepper, and carrots and cook for several minutes until vegetables are tender, stirring frequently.

Add spices, garlic, and ginger, for 30 seconds more.

Stir in sweet potato, broth, and tomatoes. Bring to a boil, then reduce heat and simmer 20 minutes or until potatoes are tender.

Puree the soup either with a hand-held blender or by pouring it into a blender in two batches. If you use the blender method, be sure to lift one corner of the lid or remove the vent and blend at a very low speed to avoid a vacuum-sealed explosion with very hot liquids.

When the soup is cooled down to a warm temperature, add peanut butter and honey. Stir well. Serve warm.