Spray large saucepan with cooking spray, heat over medium heat until hot. Saute onion, carrot, celery, leek, and garlic 5 minutes.
Add broth and beans and heat to boiling, reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.
Process soup and peanut butter in food processor or blender until smooth.
Return soup to sauce pan, stir in half and half and curry powder.
Heat over medium heat until hot. Season to taste with lemon juice, hot pepper sauce, salt, cayenne, and black pepper.
Pour soup into bowls, sprinkle with green onion.Servings: 4 to 6