Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.

Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.

Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil.

SERVES: Calories: 160; Total Fat: 10 grams; Saturated Fat: 2 grams; Protein: 8 grams; Total carbohydrates: 14 grams; Sugar: 3 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 305 milligrams

Photograph by Con Poulos