Peel and dice the sweet potatoes, measure and set aside.

In a large pot over medium heat, add the olive oil. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.

Stir in the curry paste for about 30 seconds.

In a small bowl, whisk together 1 cup of broth with the peanut butter until smooth. Add the mixture to the pot, add the sweet potatoes, salt, and remaining vegetable broth. Stir well until combined.

Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes are fork-tender.

Add cinnamon, nutmeg, black pepper and cayenne pepper. Taste and adjust.

Add the cream and stir to combine.

Using a ladle, transfer the soup carefully into a blender, make sure the blender is heat resistant. If needed, do this in batches, careful not to overfill the blender. Blend on LOW speed until completely smooth. You can also use an immersion blender, to blend the soup directly in the pot.

Add the soup back to the pot, taste and adjust for salt and black pepper. If needed, thin out the soup with a bit more broth.

Serve the soup topped with cilantro, chopped peanuts and a drizzle of heavy cream.