Tomato and nut soup

Ingredients:

• 1 tbsp. l. olive oil
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 stalk of celery, finely chopped
• 1 clove of garlic, finely chopped
• 1/2 tsp curry powder
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• Coarse salt
• 425 g canned pureed tomatoes
• 4 cups lightly salted chicken broth
• 1 teaspoon light brown sugar
• 1/3 cup peanut butter
• Freshly ground black pepper
• Sour cream, fresh cilantro, celery leaves and chopped peanuts, for topping

Preparation:

1. Heat olive oil in a saucepan. Add onion, bell pepper, and celery; cook, stirring, for about 5 minutes. Add garlic, curry powder, paprika, cayenne pepper, and 1 teaspoon salt; continue cooking, stirring, for another 2 minutes.
2. Add the pureed tomatoes, chicken broth, brown sugar, and 1 cup of water to the saucepan. Then add the peanut butter and stir. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the soup thickens, about 30 minutes. Once done, insert an immersion blender into the soup and puree. Season the soup with salt and pepper.
3. Ladle the soup into bowls; top with sour cream and sprinkle with celery leaves, cilantro, and peanuts. Drizzle with olive oil.