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 ginger or ginger paste, finely minced, fresh
• 4 cloves garlic no need to chop
• 4 cups chicken broth low sodium
• 14 ounces fire-roasted tomatoes 1 14-ounce can, canned
• 14 ounces coconut milk 1 14-ounce can, can
• ½ cup peanut butter I use creamy but crunch will also work
• 12 ounces red bell pepper 1 12-ounce jar) drained, roasted
• 1 large sweet potato 9-10 ounces, peeled and roughly chopped
• 3 medium-size carrot 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 black pepper

For the chicken:

• 1 ½ pounds chicken breast boneless, skinless
• 1 egg from one large egg, white
• 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.