Here is a great dish that you can serve to even the biggest carnivore as a early course or as a side for a sandwich.  Any way you serve it, it is great (especially on a cold winter day)!  It is also a perfect addition to any holiday meal.

Here's what you'll need:

• 1 tbsp. canola oil
• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 2 carrots, diced
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1 clove garlic, finely chopped or 1 tsp of minced garlic from a jar
• 1 large sweet potato, peeled and cubed
• 1 tsp. ginger
• 6 cups vegetable stock
• 1 can no-salt-added diced tomatoes, with their juices
• 2/3 cup creamy peanut butter
• 2 tsp agave necter
• 3 scallions, finely chopped 

And here's what you do with it:

1. Heat oil in a large soup pot and add the onion, bell pepper, and carrots and cook, stirring constantly, until the ingredients are soft, appx. 10 minutes.
2. Add the cayenne, black pepper, garlic, and ginger and cook for 1 more minute. Mix in the sweet potato, vegetable stock, and tomatoes, then bring to a boil. After it boils, reduce the heat to simmer until the potatoes are tender, appx. 20 minutes.
3. Add the peanut butter and agave necter. Pour the ingredients into a glass blender and puree.  Return the soup to the pot, reheat and serve warm garnished with scallions.