Peanut and parsley soup

one onion
one full thumb of ginger
three cloves of garlic
two tsp cumin
two mild chilies
two med carrots
one small butternut squash
one tsp miso paste
half a cup red lentils
one huge Tb of peanut butter
half a big bunch of parsley
splash of vinegar

Chop the onion, ginger, garlic and chilies. Sweat them in a soup pot with some olive oil. Chop the carrots and the butternut. Add these to the pot, and the miso paste, and enough water to cover by an inch or two. Cover the pot and let it boil until the vegetables are nearly tender. Add the lentils and boil for ten more minutes until everything is cooked. Add the peanut butter and the coarsely chopped parsley, then blend. Season with vinegar and salt.