1. Using the back of a large butcher knife, gently crush garlic cloves to peel. Then mince crushed cloves. (crushing activates therapeutic compounds in garlic; this compound increases by sitting at least 5 min and is susceptible to heat; this is why I always have you add garlic near the end of cooking)
2. In a large soup pot, heat oil over medium heat. Add onion and sauté until translucent, about 5 min.
3. Add sweet potatoes and 3 cups of broth.
4. Bring to a boil. Immediately reduce heat and allow to simmer until potato is tender, about 10 minutes.
5. While potato is cooking, whisk remaining 1 cup of broth with peanut butter. Set aside.
6. Once potato is tender, add garlic, broth/peanut butter mixture and all remaining ingredients – EXCEPT SPINACH – to the pot.
7. Return to boil, then reduce heat and continue to simmer an additional 10 min.

At the time of serving

1. Add fresh spinach to bottom of bowl and top with hot soup allowing the heat from the soup to wilt the spinach.
2. Enjoy!