Begin by preparing the mashed yams. Add a teaspoon of salt to a pan of boiling water before adding the yams. Cook for 15 minutes, until yams are easily pierced with a fork, and then drain. Add milk and butter to the pan with the yams and mash. Add salt, to taste. Cover to keep warm and set aside.

For the soup, heat the chicken stock and shredded chicken to a simmer in a large enameled roasting pan or stock pot. Add the carrots and cook over low heat for 20 minutes.

Once the carrots are tender, add diced tomatoes with their juice, celery, onions, green onions, roasted pepper and garlic. Add red pepper flakes to taste. Season with salt and pepper and let simmer for another 20 minutes.

Add peanut butter to the pan and stir until smooth. Remove from heat and add 3/4 of the cilantro. Ladle soup into a bowl and add a scoop of mashed yams. Garnish with remaining cilantro.