Instructions

Heat the stock in a medium saucepan over medium heat. Meanwhile, in a large, heavy soup pot, heat the oil over medium heat. Add the onion and saute 2 minutes; add 1 t. salt, the ginger and garlic and saute another minute. Add the cumin, coriander, cayenne and paprika and saute another 5 minutes.
Add the red pepper, yams and remaining salt. Saute until the vegetables start to stick to the pot. Add enough vegetable stock to cover, bring to a boil, then reduce to a simmer. Partially cover and simmer until the yams are soft, about 8 to 10 minutes.
Add the pineapple with juice, tomatoes, peanut butter and remaining stock, and simmer for 30 minutes. Using an immersion blender (or transfer in batches to a food processor or blender), puree soup until smooth. Simmer the soup another 10 minutes. Serve, topped with cilantro, lime juice and hot sauce, all to taste.