Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.

Stir in the minced garlic and ginger and sauté for another 1-2 minutes until fragrant.

Add the ground cumin, ground coriander, and cayenne pepper to the pot. Stir well to combine the spices with the aromatics. Let them cook for a minute or so to enhance their flavors.

Add the peanut butter and tomato paste to the pot and stir until it’s well incorporated with the onion and spice mixture. The mixture will become rather thick and paste-like. I find that using a ball whisk makes this process super easy.

Gradually pour in the vegetable or chicken broth and water while continuously stirring to combine. This will help to smooth out the peanut butter/tomato paste mixture and create a creamy base.

Bring the soup to a gentle simmer, then reduce the heat to low. Let it simmer for about 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Add spinach or kale and simmer until they are softened approximately 3-5 minutes. If you want to add cooked chicken, add it here as well.

Serve with crushed peanuts. For a more filling meal, serve the soup over a scoop of rice.