A tropical twist incorporating coconut milk, thyme, and allspice with a peanut base.
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Heat the vegetable oil in a large pot over medium heat and sauté the onion until translucent.
Add the garlic, ginger, thyme, and allspice, stirring for 1 minute until fragrant.
Toss in the cubed sweet potatoes and stir to coat them in the aromatic oil.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
Whisk the peanut butter with one cup of the warm broth in a separate bowl until smooth, then pour it back into the pot.
Stir in the coconut milk and add the whole scotch bonnet pepper for flavor without the intense heat.
Simmer the soup for another 15 minutes until the sweet potatoes are tender and the flavors have melded.
Remove the scotch bonnet pepper, stir in the lime juice, and serve hot.
