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Preheat oven to 350 °F (175°C).
Roast the peanuts. Arrange the raw peanuts on a baking sheet lined with parchment paper. Roast for 12 minutes, stirring once halfway through baking. Then, turn off the oven and leave the peanuts inside for another 3 minutes. Remove from the oven and let cool for about 20 minutes.
Blend. Transfer the roasted peanuts to a blender and add the water. Blend on high speed for about 1 minute.
Strain. Place a nut milk bag over a medium-sized saucepan. Pour the peanut milk into the nut milk bag. Squeeze with your hands to strain the milk. You should end up with roughly 2 and ¼ cups of peanut milk.
Add the remaining ingredients. Next, add the coconut milk, maple syrup, vanilla extract, sweet rice flour, and salt. Whisk until everything is well combined.
Thicken the soup. Heat over medium-heat for 5-7 minutes, whisking constantly until the soup thickens. Divide between small serving bowls, garnish with roasted peanuts and toasted sesame seeds, and enjoy!
You can store this soup in the refrigerator for up to 4 days.