I'm twelve and what is this soup

(West African Peanut soup a'la McNally Robinson's Prairie Ink Cafe)

2 tbsp. olive oil 1 big onion, roughly chopped 2-3 cloves of garlic, minced or pressed 1 tbsp. fresh ginger, grated 1/4 tsp. cayenne pepper 4 big carrots, chopped 2 lbs sweet potatoes (3 or 4), diced 28 oz. crushed tomatoes 1/2 c. peanut butter 8 c. vegetable stock 1/2 – 1 tsp. salt pepper

Heat heavy-bottomed pot over medium-low heat. Pour in oil and sauté onion until translucent, about 5 – 10 minutes.

Add ginger and sauté 3 more minutes, stirring often.

Add cayenne pepper, carrots, sweet potatoes, tomatoes, peanut butter, vegetable stock and 1/2 tsp. of salt. Bring to a boil; then simmer until the vegetables are well cooked, about 20 minutes. Stir often.

Remove from heat and purée. Taste and decide if you’d like to add that other 1/2 tsp. of salt. Grind pepper over.