Heat 1 tablespoon of oil in a large saucepan over medium heat. Add chopped onion and sauté until translucent. Add in garlic and cook for another minute.
Add carrot, sweet potato, peas and quinoa into pan, followed by 4 cups of vegetable broth.
Bring to boil, then reduce to a simmer. Cook for 20 minutes or until vegetables are tender.
Add capsicum, then stir in peanut butter, hot sauce, cumin and salt and pepper to taste and leave to cook for 3 more minutes. Turn off heat.
If making matchstick fries, heat a few centimetres of oil in a shallow frying pan over medium heat. Once hot, place potato matchsticks one by one into oil. Fry until brown and crispy, around 5 minutes. Remove and place on paper towel.
Serve soup topped with fries, crushed peanuts and chopped parsley.