African Peanut Soup throwin' me for a loop

A friend and I made the dish to end all dishes last night, and I must share. I have a hunch some of you (I’m lookin’ at you, Sharon and MaryAnn) might already be familiar with this one.
    The backstory is this: On a rare sunny winter day in Portland, we took a pseudo-hike up Mt. Tabor, taking a new route to avoid the crowds of people going thataway. After a breathtaking view of Mt Hood to the mountain’s East (I really need to invest in a camera) and a great sunset over the city skyline to the West, we decided to make our way down for a bite. It being New Year’s Day, hardly anything was open. We settled for Laughing Planet, a hippieish chain joint with decent burritos. By now the temps had dropped and we were cold, so we ordered the African peanut soup along with our burritos. 
    Woah buddy, family! It was amazing. After devouring the bowl, we vowed to attempt a reenactment. The resulting homemade version was as good as the restaurant version, and super easy. Here’s what we did, an adaptation of the endless recipes you’ll find online.
   
    4 cups veggie broth
    2 large cloves garlic, minced
    1 onion, chopped
    1 green pepper, slivered (by this I mean ¼ inch thick slices, about 1.5 inches long)
    1 carrot, slivered 
    1 small yam and 1 sweet potato, slivered
    2 large tomatoes, or a can of diced tomatoes
    about 1.5 cups of chickpeas or whatever legume you have on hand
    About a tablespoon sweet curry powder
    A few dashes of cinnamon
    A few dashes of ground cayenne or red pepper flakes
    A few dashes of turmeric
    A few dashes of cumin
    A tablespoon or two of apple cider vinegar
    About ½ T of brown sugar
    About ½ teaspoon ground ginger
    1/2 cup (more if you like it richer) natural peanut butter
    an avocado for garnish
   
   
    Saute the onions and garlic ‘til soft, then add the other veggies with enough broth to just cover them, simmering for a few minutes until they’re about ½ cooked. Add the peanut butter and stir, then add the remaining ingredients and simmer ‘til the veggies are all soft. Serve over quinoa, brown rice, or with a big hunk of bread to dip. Garnish with ½ avocado sliced thinly on top of each bowl.