INGREDIENTS

1. 2 medium onions, chopped
2. 1 clove garlic, crushed
3. 1 tablespoon vegetable oil
4. 28-ounce can crushed tomatoes
5. 13 ^3/4-ounce can chicken broth
6. 4 cups water
7. 2 large yams, peeled and cut into 1-inch chunks
8. 1 cup creamy all-natural peanut butter
9. 1/4 teaspoon cayenne pepper
10. 1/4 teaspoon salt
11. 2 cups cooked chicken pieces (optional)
12. 1/2 cup crushed peanuts (optional) 

Method:

1. In a large saucepan, sauté the onions and garlic in the oil over medium-low heat for 5 minutes.
2. Add the tomatoes, broth, water, and yams. Cook over medium-low heat for 20 minutes, or until the yams feel soft when poked with a fork.
3. Stir in the peanut butter, cayenne pepper, and salt. Turn off the heat and cool for 30 minutes.
4. Puree the soup in a blender or food processor. Pour it back into the saucepan and warm it over low heat.
5. Pour the soup in bowls and sprinkle with the cooked chicken pieces and crushed peanuts, if desired.