Preheat the oven to 400F. Place sweet potato and bell pepper in the oven for 20 minutes, until they’re both tender and tasty.
In the meantime, heat the onion and garlic until translucent, approximately 5 minutes. Add the red curry paste and stir ‘til fully covered.
Add the roasted vegetables to the pot, along with the vegetable broth, vegan milk, peanut butter, ginger salts, and brussels sprouts. Stir and simmer over medium heat for about 10 minutes.
Using an immersion blender, puree the soup until half is blended smooth. Garnish with fresh cilantro and peanuts. Voila!