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Senegalese Peanut Soup

@bgschiller.bsky.social

Ingredients

  • ⅔ cup plus 1 tablespoon unsweetened, unflavored peanut butter
  • 2 tablespoons coconut oil or grape seed oil
  • 1 large onion, diced
  • 2 cloves garlic, thinly sliced
  • ½ cup chopped cilantro stems and roots (reserve the leaves for garnish)
  • Sea salt, to taste
  • ¼ to ½ teaspoon cayenne
  • 2 tablespoons mild curry powder
  • 3 cups water
  • 1 (28 ounce) can of chopped tomatoes
  • 1 cup coconut milk, or to taste (see Chef Tips)
  • Yogurt for garnish (optional)
  • Lime wedges for garnish (optional)

Instructions

  1. 1
    Whisk the peanut butter and ¼ to ½ cup of the water together until smooth. Set aside.
  2. 2
    On medium high, heat the coconut oil in a large Dutch oven and saute the onion, garlic, and cilantro stems with a generous pinch of salt until they have begun to soften. Stir in the cayenne and curry powder, mix well and cook 1 minute. Do not let them burn.
  3. 3
    Add the tomatoes. Bring to a slow boil and cook until they start to turn an orangey red. Add the water and the blended peanut butter mixture. Bring to a boil again, turn the heat down to low and simmer covered until thickened about 20 minutes.
  4. 4
    Stir in the coconut milk, taste for salt and heat through, uncovered. Serve sprinkled with chopped cilantro, a dollop of yogurt, and a squeeze of lime.

Recipe Attribution

Senegalese Peanut Soup
cookforyourlife.org/recipes/senegalese-peanut-soup/