3 cups vegetable stock or water
2 (15-ounce) cans coconut milk
1 cup diced yellow onion
1/2 cup diced celery
4 large garlic cloves, pressed or minced
1 teaspoon seeded and diced hot chile pepper
4 cups chopped sweet potato (1/2-inch pieces)
1 1/2 cups chopped tomato (1/2-inch pieces) or 1 (14.5-ounce) can diced fire-roasted tomatoes
2 teaspoons sea salt, or to taste
1/4 teaspoon ground black pepper
Pinch of cayenne pepper
1 tablespoon wheat-free tamari or other soy sauce (optional)
1 tablespoon Berbere spice mix (optional)
3/4 cup creamy or crunchy peanut butter
2 tablespoons finely chopped fresh cilantro
1/2 cup roasted unsalted peanuts, for garnish