Pour the olive oil to a large stock pot and turn heat to medium.
Add the shallot and sauté until it begins to soften and turn translucent.
Add the ginger, garlic, carrots and sweet potato and continue to sauté for another three minutes. Stir often to prevent the garlic from burning.
Add the broth and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes or until the veggies just begin to soften.
Meanwhile, place the tomato paste, peanut butter, and hot sauce in a separate bowl. Add 1-2 cups of hot broth from the stock pot to the mixture an whisk to combine.
Add the peanut mixture back into the large stockpot and stir until it is evenly distributed.
Simmer the soup for another 10 minutes before adding the spinach. When the spinach is wilted, remove stew from heat and serve over coconut rice. Enjoy!