A warming, spicy, peanut-y soup, that's chock full of vegetables and topped with harissa spiced shrimp.
Heat 1 tbsp oil in a large pot over med-low heat. Add the onion and fry until translucent. Add the garlic, ginger, and red pepper flakes, and cook one minute, until fragrant. Add the remaining soup ingredients (minus the toppings), and bring to a gentle simmer. Cook for 20-25 minutes, until sweet potato is cooked.
Heat the remaining oil in separate pan over medium heat and add the shrimp. Add the harissa, lemon and honey to the pan and cook for 1-2 minutes per side, until shrimp is cooked through.
Laddle soup into bowls, top with sour cream, shrimp, cilantro and peanuts and serve!