carrot and peanut butter soup

Adding peanut butter to soup may sound a bit strange to some, but after trying this recipe, or other non traditional recipes for the sweet spread, you will be happy that you did!
4-5 large carrots, skinned and chopped
1 large potato, chopped
3 table spoons peanut butter
1 small onion, chopped
¼ teaspoon cinnamon
2 table spoons fresh basil
2 table spoons fresh cilantro
1 tea spoon cumin seeds
2 table spoons salt (or more, to taste)
1 table spoon black pepper
2 table spoon fresh ginger, chopped
5 cups water
Dash of sesame oil.
Put all ingredients in a soup pot, and boil for 20 minutes, until the vegetables have become tender. Remove from heat and set aside for at least 2 hours to cool.
Once the soup has cooled, transfer to a blender, and blend until the soup as reached a uniform consistency.
Return the soup to the soup pot, and heat gently before serving.