Roasted Red Pepper African Peanut Soup

For the soup:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 medium size shallot roughly chopped
• 1 medium onion roughly chopped (1 cup)
• 2 teaspoons ground coriander
• 1 teaspoons cumin
• ½ teaspoon ground chili powder
• 2 tablespoons finely minced fresh ginger or ginger paste
• 4 cloves garlic no need to chop
• 4 cups low sodium chicken broth
• 14 ounces can fire-roasted tomatoes (1 14-ounce can)
• 14 ounces Can coconut milk (1 14-ounce can)
• ½ cup peanut butter I use creamy but crunch will also work
• 12 ounces roasted red peppers (1 12-ounce jar) drained
• 1 large  Sweet Potato 9-10 ounces, peeled and roughly chopped
• 3 medium-size carrots about 6-7 ounces, peeled and roughy chopped (I usually use 5-6 ounces of baby carrots, no need to peel!)
• 1 ½ teaspoons kosher salt
• ½ teaspoon pepper

For the chicken:

• 1 ½ pounds boneless skinlless chicken breast
• 1 egg white from one large egg
• 2 teaspoons corn starch
• 2 teaspoons vinegar I use rice vinegar but any kind of vinegar will work
• 1 teaspoon extra virgin olive oil

To finish:

• peanuts crushed
• cilantro basil and/or mint leaves, chopped if the leaves are large.