Sweet Potato, coconut and shrimp soup

My friend has this soup on her blog. It was really really good. I didn't add the shrimp but I can imagine how yummy it would be with shrimp in it. Our soup was exciting because the sweet potatoes here are purple at the moment! My oldest thought it was the greatest idea to have purple soup!

smidge of olive oil
1 c. chopped onion
1 c. chopped red bell pepper
3/4 c. chopped celery
2 cloves minced garlic
4 c. peeled, cubed sweet potatoes
1 T grated ginger root
3/4 tsp cumin
3/4 tsp coriander
3/4 tsp curry
1/4 tsp cinnamon
2 cups chicken broth
1 can light coconut milk
1/4 tsp freshly ground black pepper
3 T cilantro
3 T basil leaves, fresh, chopped
2 T peanut butter
1 T brown sugar
1 T lime juice
1 lb cooked medium shrimp, tails removed

In soup pot, cook onions, pepper, celery and garlic until soft. Stir in sweet potatoes, ginger root, and bottled spices. Cook for 30 seconds. Add broth, coconut milk, and pepper. Bring soup to a boil. Reduce heat to low, cover and simmer for 10 minutes, just until sweet potatoes are tender.
Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup. Stir in cilantro, basil, peanut butter, brown sugar, and lime juice. Mix well. Add shrimp and heat for about 2 more minutes, just until shrimp is hot.