Saute the onion, celery & carrots in a stockpot, with a bit of coconut or olive oil, for 2-3 minutes. Then add in the ginger, garlic, jalapeno, cumin & tumeric and saute another 2-3 minutes or until softened.
Next, add the sweet potatoes and cauliflower, stirring them in with the vegetables and let them soften a bit – about 5 minutes or so. Be careful not to let them burn.
Stir in the vegetable broth, tomatoes and peanut butter and let simmer for about 15-20 minutes.
Lastly, stir in the coconut milk, cooked rice and salt and pepper to taste. At this point, you can choose to use your immersion blender to puree everything or you can leave it chunky. You can also thin it out a bit with some water if it’s too thick.