Peanut and Sweet Potato Soup

1. Wrap the sweet potato in a paper towel and microwave on high for 8 minutes. Allow to cool, still wrapped in the paper towel.
2. Heat the oil in a soup pot over medium heat until hot but not smoking. Add the onion, celery, leeks, and garlic and cook, stirring occasionally, for about 15 minutes, until the vegetables wilt.
3. Add the curry powder, cumin, coriander, cayenne pepper, and cinnamon and cook for 5 minutes more. Stir in the tomatoes and the peanuts and cook for 5 minutes more. Add the broth, bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
4. Scoop out the sweet potato from its skin and place in a food processor. Process until smooth and creamy. Reserve 2 tablespoons of the sweet potato puree. Add the rest to the soup, stir, and cook for 5 minutes more. Add 1 tablespoon of the heavy cream, bring to just short of boiling, and remove from the heat.
5. In a bowl with an electric mixer, beat the remaining cream until stiff. Fold in the reserved sweet potato puree and alspice. Ladle the soup into 6 soup bowls, spoon a dollop of Sweet Potato-Allspice Cream in each, and sprinkle with the chopped peanuts.