I needed to use up some sweet potatoes from my summer CSA that were trying to grow themselves in my pantry. I also had a jar of unopened jalapeño Harissa hiding in the cupboard that I had been meaning to try. A quick internet search came up with this simple Vegetarian Times recipe which also includes peanut butter and spinach. My mom used to make a peanut soup at Thanksgiving which I loved, so peanut butter in soup isn't that weird to me. An immersion blender makes this a quick and easy one pot meal.
I topped it with some fresh cashew sour cream and a bit more spicy Harissa. This would probably also be good with some sriracha if you're not into Harissa.