Place a stockpot over low heat; add the oil, carrots, celery, and onion; cover. Stir occasionally for 8 minutes, or until the onions are translucent. Add the water, milk, potatoes, peanut butter, ginger, salt and pepper. Cover, and bring to a boil. Reduce the heat. Simmer, uncovered, until the vegetables are tender.

In a blender, puree the soup in batches. Return the pureed soup to the clean stockpot. Adjust the seasonings. Heat through over low heat.

Recipe Courtesy of The National Peanut Board.