African Curried Peanut Soup

In a large pot over medium-high heat, saute onion and garlic, in oil until tender, 6 to 8 minutes. Add garam masala or curry, cayenne, and stir until fragrant, about 30 seconds. Add stock and tomatoes and bring to a boil. Stir in yams. Cover and simmer until yams are tender, about 20 minutes.

In a medium bowl, stir peanut butter until smooth. Gradually stir in almond milk. Pour mixture into soup. Heat until soup is hot.

In a blender or food processor, in batches, puree soup until smooth, about 30 seconds. Or, use a stick blender to puree soup in pot. Pour into bowls or a tureen. Sprinkle with cilantro and serve with lime wedges.