Peel and chop the onion and garlic. Peel and finely chop the ginger. Peel and wash carrots and potatoes and cut into cubes.
Heat the oil in a wide saucepan. Sauté the onion in it until transparent, turning it over. Add potatoes, carrots, garlic and ginger and steam for about 5 minutes at medium heat while turning. Wash and dice the tomatoes and also steam briefly.
Season with salt, pepper and 1 pinch of sugar.
Take out 2 tablespoons of vegetable cubes and set aside. Stir in tomato paste and sweat briefly. Deglaze with coconut milk, juice and 3⁄4 l water. Stir in broth and peanut cream. Bring to the boil and simmer covered for 15-18 minutes.
In the meantime, roughly chop the peanuts and roast them in a pan without fat until golden brown, remove them. Wash the coriander, shake dry, pluck off the leaves. Remove the soup from the stove and puree finely with a hand blender.
Season to taste with salt and pepper. Serve sprinkled with the diced vegetables, peanuts and coriander.