In a medium pot, bring the broth to a boil. Add the onion, ginger, garlic, sweet potato, and salt. Cook on medium for 20 minutes.
In a medium sized, heat-resistant cooking bowl, combine the peanut butter and tomato paste. Transfer 1-2 cups of the broth to the bowl, and whisk the mixture together until it’s smooth. Pour the peanut mixture back into the pot and stir well.
Stir in the greens, and season the soup to taste with hot sauce. Simmer for about 15 minutes on medium-low heat, stirring often.
Serve over quinoa or a grain of your choice if desired, and top with a sprinkle of chopped peanuts.