Instructions:

1. In a large pot, sauté the chopped onion, garlic, and ginger until fragrant and translucent.
2. Add the diced sweet potatoes and continue to cook for a few minutes.
3. Stir in the Thai red curry paste and cook for another minute to release its flavors.
4. Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer until the sweet potatoes are tender (about 20-25 minutes).
5. Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches, being careful with hot liquids.
6. Return the soup to the pot and stir in the coconut milk, peanut butter, soy sauce, and lime juice. Simmer for an additional 5-10 minutes.
7. Season with salt and pepper to taste. Adjust the seasoning if necessary.
8. Serve hot, garnished with chopped peanuts and cilantro leaves if desired.