Peel and cube sweet potatoes.

Microwave sweet potatoes with a splash of vegetable broth for 3-5 minutes until slightly softened.

Heat olive oil in a soup pot over medium heat.

Add chopped onion, celery, bell pepper, and minced garlic to the pot.

Cook and stir the vegetables for 3-5 minutes.

Add the softened sweet potatoes, remaining vegetable broth, drained chickpeas, drained diced tomatoes, lemon juice, grated ginger, cumin, curry powder, coriander, chili powder, salt, and pepper to the pot.

Bring the mixture to a boil.

Reduce heat to low, cover the pot, and simmer for about 20 minutes, or until the vegetables are tender.

Stir in raisins and peanut butter.

Simmer for an additional 5 minutes.

Adjust spices to taste, if necessary.