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Heat a stockpot over medium heat. Add onion, jalapeño, bell pepper, Indian curry blend, paprika and cayenne to the pot, and cook, stirring frequently over medium heat. Cover, and gently cook until onion becomes translucent, about 5 minutes. Add tomatoes, garlic, ginger, peanut butter, sweet potatoes, green onions and 3 cups water. Cover, bring to a boil then reduce to a simmer. Continue to simmer about 10 minutes. Purée the soup for a smoother consistency or leave chunky for serving over rice, if desired. Top with green onions and serve.