Peel and finely chop the onion. Peel garlic and chop finely. Peel and finely dice the carrots. Potatoes peel, wash and chop finely. Ginger peel and grate finely.
Heat the oil in a large pot, fry the onion in it until it is glassy, turning it over. Add potatoes, carrots, garlic and ginger and fry over a low to medium heat for 4-5 minutes, turning.
Meanwhile wash, clean and finely dice the tomatoes. Add tomatoes, steam briefly and season with salt, pepper and sugar. Take out 2 tablespoons of vegetable dices and put them aside. Stir the tomato paste into the soup, sweat briefly.
Deglaze with coconut milk and broth, add peanut butter. Bring to the boil, cover and cook for 15-18 minutes. In the meantime, chop the peanuts coarsely and roast them briefly in a hot pan without fat, turning them over, and take them out.
Wash the coriander, shake dry, pluck leaves from the stems.
Briefly heat up the vegetables again in a small pan. Remove the soup from the heat and puree it finely with a blender. Season soup with salt and pepper, arrange in bowls and sprinkle with vegetables, peanuts and coriander.