Senegalese Peanut Soup
- 1 lb dry roasted, salted peanuts
- 2 Tbs peanut oil
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 leeks, rinsed well and chopped
- 2 tsp sugar
- 2 tsp curry powder
- 2 tsp ground cumin
- 1/2 tsp cayenne
- 1/2 tsp kosher salt
- 1 28-ounce can whole tomatoes, drained and diced
- 6 cups mineral or filtered water
- 1/2 cup chopped scallions
- 1/2 cup heavy cream
- 1 tsp minced fresh garlic
- Chop 1/2 cup of the peanuts into small pieces and set aside to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
- Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for 4 minutes, until tender.
- Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
- Add the tomatoes, water, and peanut paste. Bring to a boil, reduce heat, and simmer for 1 hour.
- Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
- To serve, ladle the soup into bowls and top with reserved chopped peanuts.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.