We tried a gardening experiment last summer, growing as many varieties of peppers as we could, enjoying their bright freshness through the summer, and then drying them to spice up soups and chili pots through the rest of the year. This vegan sweet potato peanut soup makes wonderful use of them, adding kick to the velvety richness of the potage. I include roasted carrots in the recipe, sliced into rounds and mixed in at the end, adding nice vegetal flavor and a bit of texture to the soup. Right before serving, squeeze in juice of three fresh limes. Spoon soup into bowls over hot long-grain rice, and garnish with ground peanut, multi-colored carrot bits and snipped fresh chives. This is also very good with fresh cilantro.