Wrap sweet potatoes in foil and bake in a 400 degree oven until tender, about 50 minutes.
In the meantime, saute onion in 1 tbsp olive oil until translucent. Add garlic and softened sweet potatoes then stir in thyme, salt, peanut butter, and broth.
Add in 2 to 3 batches to your blender jar and secure the lid.
For Blendtec: Select the SOUP cycle OR use highest manual speed and blend until smooth.
For Vitamix: Start on variable speed 1, slowly increase to variable speed 10/high, and blend until smooth.
Return to pot and stir in berbere and chopped peanuts. Simmer until warmed through and season to taste.
Serve with a drizzle of palm oil, a little pinch of celtic salt, and garnish with green onion if desired.