In a medium stock pot, melt the coconut oil. Add the onion, garlic, ginger, wakame, salt and seasonings. Stir well. Add in the peppers and celery and sauté until the veggies are tender. Add in the water, tamari or coconut aminos, tomatoes, and sweet potatoes. Let simmer for about 20 minutes or until the sweet potatoes are cooked through. Remove from heat.
Remove one cup of the soup liquid to a medium bowl. Stir the peanut butter into the cup of soup liquid until the mixture is smooth. Add the peanut butter mixture back into the soup and stir well. Use an immersion blender to purée the soup just a little (leave a lot of vegetables whole). Stir in the coconut milk. Serve and garnish with cilantro and peanuts.